3 Tablespoons fat, butter or oil2 stalks minced green garlic (use the white and light green part) 1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized pieces about ½ cup stock of any flavor salt and pepper to taste optional: hot sauce or pepper vinegar

Heat fat or oil in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably - from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are sufficiently tender, add stock.

Season to taste with salt and pepper, and hot sauce or hot vinegar if you like.

recipe adapted from Uncommon Fruits and Vegetables by E. Schneider.  Serves 4.