Dandelion Leaves With Poached Eggs

• Dandelion leaves.
• 4 Eggs
• 1 ts Seasalt.
• 1 tb Coconut Vinegar, or Balsamic
• 3 tb Peanut oil.
• Sea Salt
• freshly cracked pepper 

Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate. Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.

Sauteed Spring Greens, Sweet Onions & Carrots with Roasted Garlic

• Garlic head; left whole and unpeeled
• 1/4 c Olive oil; divided
• your choice pasta, quinoa or other grain
• fresh carrots, sliced in rounds
• sweet onions, diced
• 1 1/2 lb Spring greens; (your choice combination of red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped
• 3 tb Lemon juice
• Salt and pepper to taste

Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic, sprinkle with thyme herb and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Saute onions and carrots rounds until almost tender then add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with S & P. Toss and serve.

Insalata Verde E Rossa (Red And Green Salad)

• 1 lb Dandelion greens
• 1 lg Bunch watercress
• 12 lg Red radishes
• Salt
• 6 tb Olive oil
• 2 tb Red wine vinegar
• Sea Salt & pepper

Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths. Put dandelion leaves & radishes in a bowl, cover with cold water, add salt and leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress. Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.

Italian Sauteed Dandelion Greens

In Rome, this is a typical way of preparing bitter greens. From epicurious.com

• dandelion greens, leaves cut crosswise into 4-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• dried hot red pepper flakes to taste
• sea salt to taste

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.