Use small, tender leaves in this dish. If dandelion is unavailable, you may substitute fresh spinach, Swiss chard (stemmed and torn into bite-sized pieces), or baby kale.
3 tablespoons olive oil
2 cloves garlic, chopped (about 1 tablespoon)
teaspoon smoked paprika
1 pound (about 6 loosely packed cups) young dandelion greens, rinsed well and cut into 3-inch pieces if large
teaspoon salt, more to taste
Juice of lemon, more to taste
Dandelion flowers, pulled into individual petals, optional
Place a 10-inch cast-iron skillet over medium-high heat, add oil. When the oil is hot, add the garlic and paprika and saute until fragrant, about 30 seconds to 1 minute.
Immediately add the greens to the pan (they will sputter and spit a little). Sprinkle the salt over the greens. Toss well to combine with the seasoned oil. Turn off the heat and let the greens wilt. Just before serving, sprinkle the lemon juice over and stir. Taste and add salt and/or more juice to taste. Garnish with dandelion petals, if using. Enjoy at room temperature or hot.