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Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.