Dandelion Greens (Pioneer Recipe)
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2 lbs. fresh dandelion greens
2 cloves garlic
2 T. oil
pepper to taste

The small young leaves are the most tender. Larger, older leaves are
bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut
the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves,
and pepper. Cook about 12 minutes or until tender. Add water if it gets too
dry. Serve hot.

From Mary Felberg, via Ella Lane at AOL.COM