Plunge in a sink of cold water pumping up and down to rid it of sand. Then boil two large bunches of dandelion greens and when softened..maybe 5 or 10 minutes dump into a colander and spray with a bit of cold water to stop it from cooking.
When it is handleable take small hand fulls at a time and squeeze out all the water you can.
Take the little lumps of greens and chop roughly. Dress with tasty olive oil and sprinkle with lemon. Salt and pepper, I like red pepper flakes instead of black pepper with this. Serve
Here is the link to its nutrional content:
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2442/2
Another version of cooked dandelion greens can be found at the following link http://italicious.wordpress.com/2008/11/08/cicoria-saltata-in-padella/
Today I made a Chicoria pie similar to what my mother use to make. We went for a walk in the wild away from roads and harvested dandelions. Best to pick as flower goes yellow, once the flower has gone to seed I find the leaves to tough. Take a sharp knife and you just cut it out of the ground just like you do when you weed. Seoerate the spears (leaves) wash and biol twice. First gets the first chloro-fill green stuff out of the leaves. Rinse and boil a second time. Drain and use. Fried with olive oil is awesome
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