Early spring dandelion greens are so common that folks often overlook them for the fairy delicious treat that they are.

When gathering dandelion greens I am very selective, snipping the most blemish free young greens I can find.

The fairy best greens are those tender leaves whose buds have not yet gone to stem or flower; I pinch or snip a handful of these greens .

To cook dandelion greens:

Start a medium pot of about 1″ of water to a boil.

Rinse your greens and set aside. If you harvest only young greens there will be no need to chop them smaller or remove veins.

In a small fry pan saute for a minute  a clove of fresh minced garlic. I like to add a bit of chopped green onions and some chopped slices of radish at this time, saute a minute more…maybe. Remove fry pan from heat.

At this time drop your dandelion greens into the pot of boiling water and simmer for about 4 minutes. Then drain greens in a colander and press the water out.

Finally toss your cooked dandelion greens into your fry pan of garlic and what have you, turn heat back on med low and with two wooden spoons toss and turn your greens this way and that to mix flavors. When warmed through set on plate and serve with a sunny egg on top. Perhaps add a bit of goat cheese, some garden chives, a slice of tomato and red pepper too.

Be creative , fairies love beauty and believe cooking is as much about creative expression as it is about appetite.

Of course harvest your greens from a no foot traffic area and where no pesticides have been used.