Kale is great, but it’s a cold-weather crop we’ve been eating all winter. Enter the dandelion green. FYI, the recipes here purposefully casual, giving you the gist of how to use dandelion greens for each preparation listed. And for any of the recipes where the greens are cooked, you can soak them in salted water for 10 minutes before cooking to remove some of the bitterness if desired.
