Dandelion greens belong to one of the largest plant families – the Sunflower – which include more than 22,000 species, including daisies and thistles. They have a very earthy, nutty flavor, and most people find them to be quite bitter, with a very sharp flavor - much like radicchio. The variety of dandelion green that you find in stores is milder than what you would harvest in the wild. To help with the bitterness, you can blanch them (cook them briefly in boiling salted water), squeeze the water out of them, chop them and lightly braise them with strong flavors like bacon, garlic, and chiles. They work well in soups, stews and casseroles, and are an excellent source of vitamins A and K.