Dandelion greens are supposed to be really healthy, but I find them much too bitter to eat without cooking. I chopped and fried 3 slices of bacon, poured off the extra fat leaving 2 T in the pan then added the dandelion greens, covered and fried a few minutes until they wilted. I took them off the heat and left the lid in place for a few more minutes, then served. The richness and salt of the bacon combat the bitterness of the greens. This is the way I cook bitter greens in general.