They aren't growing around here, yet, but there were huge bunches of DANDELION GREENS at my co-op the other day. This very mild green is supposed to be good for your liver in the spring, but I couldn't wait.
It's reassuring to know there is something edible right in your yard or a nearby vacant lot, if it comes to that, once it gets to be spring. Even when they are older they are still pretty good if you boil them twice and discard the water each time. Otherwise, when young, just steam them until they are limp and still bright green.
I submerged the dandelion greens for about five minutes or so in the big pot of boiling water I used later to cook the linguine, and then I tossed them with a bit of lemon juice and olive oil and a touch of tamari. They aren't bitter when young, and I think the texture and taste is better than spinach.
