In a large pot, bring salted water to a boil. While waiting for water to boil, chop and clean dandelion greens. Cut stalks off approximately an inch or so above the root end and chop greens into manageable sized pieces. Submerge chopped greens in bowl of cold water and swish to get rid of any dirt or sand.  Drain off and add to pot of boiling water.

Bring water back up to a rolling boil and cook for 10 minutes until dandelion greens are soft and tender. Transfer cooked greens from your pot, reserving the boiling liquid for dandelion tea.

Dress with good quality Greek olive oil and fresh squeezed lemon juice. Serve with a piece of crusty bread and enjoy!