Braised Greens
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By LeAnnOsborne
SW Washington
on April 22, 2011
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I don't mean to be rude. I'm just a plain old pretty good cook and I make something almost exactly like this with chard without the duck fat. That's why I'm rating this high. I use rice wine vinegar. Sometimes I put feta on it. Does the duck fat make all that much difference or is this just fancy smancy? I wouldn't even know where to buy duck fat, and my freezer and pantry is packed with all sorts of stuff. I'm sorry, and maybe I'm wrong and should run out immediately for duck fat.