Some recipes that include dandelions include sautéed dandelion greens and dandelion pumpkin seed pesto. To make sautéed dandelion greens, remove the lower stems from 3 pounds of dandelion greens, and slice the leaves into 2-inch pieces.
Boil the greens in salted water for about 10 minutes or until they are tender. Rinse the greens in cold water, and squeeze out any excess water. Cook 5 large smashed cloves of garlic and 1/4 to 1/2 teaspoon of red pepper flakes in 1/2 cup of extra-virgin olive oil over medium heat until the garlic starts to brown. Add in the greens with 1/2 teaspoon of sea salt, and cook them for an additional four minutes over medium-high heat.
To make the pesto, bake 3/4 cup of unsalted hulled pumpkin seeds in the oven at 350 degrees Fahrenheit for five minutes. Blend the seeds with 3 garlic cloves in a food processor, and then add 1/4 cup of grated Parmesan cheese, 1 bunch of dandelion greens and 1 tablespoon of lemon juice. Blend the ingredients to combine, and then add 1/2 cup of extra-virgin olive oil and salt and pepper to taste. Process the ingredients until the pesto has a smooth texture.