Dandelion is not just a weed

Dandelion roots and leaves have been long-used as a medical remedy for their incredible cleansing and nourishing abilities. They have roots sometimes three feet long, which draw up minerals and vitamins from deep within the soil. They are rich iron, calcium, potassium, magnesium and in vitamins A, B, D, C and E; in fact, just two leaves, when eaten raw, provide a full day's supply of C.

Fresh leaves are excellent in salads or juiced or they can be chopped and sauteed for a hot meal. According to master herbalist, Susun Weed, "regular consumption of dandelion leaves will reportedly improve tooth enamel (likely due to dandelion’s high calcium content)."

"Emeril Lagasse is a fan of dandelion greens sautéed in olive oil with onion, garlic and a pinch of hot pepper flakes. The French say that greens and bacon are a match made in heaven. Greek-style greens may be stewed with lamb; the Spanish favor them in soups with smoky sausage; the Chinese give them a quick stir-fry; the Indians add them to curries; and creative salad chefs combine them with a variety of raw vegetables and fresh herbs." (1)

In Rome, this is the typical way bitter greens are prepared, according to Epicurious:

2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
1/4 cup extra-virgin olive oil
2 large garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

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