Dandelion greens — yes, that very same pesky weed that messes up your perfectly manicured lawn — are detoxification powerhouses that explode with a diversity of nutrients. So nutrient dense, in fact, that I often wonder why they don't receive the same glory as kale.
Then I tasted them. They're bitter. If you happen to have grown up eating dandelion (perhaps if you grew up in Greece or parts of Italy), your palette may have adjusted to the bitter bite. If not, I have a solution.
When you pair dandelion greens with the right flavors, like rich fat (think bacon or duck fat) or pungent cheese, or even creamy nut butters, you'll tame the bitter just enough to make it oh-so-pleasing.
In this recipe, the bitter is tamed by creamy goat cheese and juicy sweet nectarines. It is, in a word, divine. Make this recipe once and you will run back to the market to scoop up all the dandelion greens that other, not-so-savvy folks have left behind.