Cooking with dandelion greens might make you feel a little crazy--weeds in your frying pan, and all--but the result is delish. Dandelion greens are full of vitamins A and B, as well as potassium and iron. And it is so fun to go foraging and return with a basket full of produce.
Many chefs recommend using these greens in salads, especially good as a substitute for spinach in a spinach/bacon salad. But dandelion greens are more bitter than spinach, similar to a collard. They can substitute for any green in a Southern-style side dish, full of vinegar and garlic, and served with hot sauce. Their peppery bitterness also creates a good substitute for arugula or watercress.