Dandelion greens may call to mind “weeds;” but we prefer to think of them as delicious bitter greens. These tasty leaves are known for cleansing the body before and after a long winter of heavy foods. This also makes them an apt complement to creamy and fatty flavors such as bacon, cheese, and salad dressing, imparting a sharp balance these ingredients. And just to sweeten this admittedly bitter pot, these super nutrient dense plants have more protein and iron than spinach. In fact, these plants are considered so good for you, they used to be used in a lot of traditional medicines. Eat them raw in a salad, sauté and mix into a dense alfredo or cream sauce, or add to your next creamy quiche or frittata.