Choose fresh, tender dandelion greens with bright leaves and no yellowing or wilting
Rinse the greens thoroughly in cold water to remove dirt and grit
Soak them in a bowl of cold water for a few minutes if needed, then rinse again
Trim off tough stems and any damaged leaves
Remove thick central ribs from older leaves if they are very bitter or fibrous
Pat the greens dry or use a salad spinner
Use them raw in salads if young and tender
Blanch them in boiling water for 1 to 2 minutes if you want to reduce bitterness
Drain and squeeze out excess water after blanching
Sauté them with olive oil, garlic, salt, and pepper
Steam them until just wilted
Add them to soups, omelets, pasta, or grain bowls
Balance bitterness with lemon juice, vinegar, cheese, or sweet ingredients
Serve immediately or store cooked greens in an airtight container in the refrigerator