Greens (no wimpy lettuce)

 Kale or baby kale

 Mustard greens (Chef Chris's favorite)

 Beet Greens (yes, you can eat these)

 Cabbage

*The bigger the greens the more you have to cut them up; heartier the greens the more surface area you need.

Dressing

 Acid

• Lemon

• Lime

• Red, white, rice or sherry wine vinegar

 Seasoning

• Fresh herbs, such as tarragon or thyme

• Dried spices, such as cumin or garlic powder

• Dijon Mustard

• Capers (lightly smashed)

• Crispy bacon

• Shallots (thinly sliced)

• Olives

• Anchovies (finely chopped)

Preparation

1. *The ratio of phat to acid is important in this.  You want the ration to be 3 to 1, three parts Phat to one-part acid.  If you don’t want a sour dressing up the ratio to 4 parts Phat.

2. Toss your greens in the appropriate acid and preferred seasoning above.

3. Heat your favorite Duck Phat (we recommend Garlic Duck Phat) in pan until you see tiny wisps of smoke.

4. Pour the hot phat on the greens.

5. Salt to taste and serve immediately.

MORE deliciousness to add on at the end

 Cheese, such as blue, goat, or Parmesan, 

 Croutons

 Nuts and/or seeds

 Plain quinoa

 More bacon

 Make it a meal with your favorite protein, like Duck Phat Confit