Dandelion Gratin
Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
