These 'greens' are called potherbs. They can be used in just the same ways as spinach, alone or in combination. Use them raw in salads, or toss them into a stirfry, or add them to quiche, or serve alone as a vegetable on the side. You can do pretty much what you like to them - sprinkle with olive oil, or sprinkle with blanched almonds or sesame seeds or whatever.
The dandelion should not be too bitter. If it is, it probably hasn't been blanched, but you can cook it like spinach in several changes of water to remove excess oxalic acid which makes it bitter.
Use any of the following, making sure you have correctly identified an edible herb:
dandelion, cat's ear, dock, nettles, sheep sorrel, fat hen, chickweed, sow thistle, purslane, amaranth, mustard. Combine with spinach, lettuce, comfrey leaves, green beetroot tops, carrot tops or turnip tops and smaller amounts of culinary herbs.
Toss any combination in a salad bowl, add onions or chives and French dressing.
Wash greens, cover with water, add a meaty ham bone and a little garlic. Cover and simmer about 30 minutes, then add 2-3 potatoes, peeled and diced. Simmer another 30 minutes. Serve hot as soup.
Dandelion and Potatoes
4-6 potatoes2-3 cloves garlic, chopped4 cups dandelion greens1/2 teaspoon chopped red chilli1/4 cup olive oil
Boil potatoes in for about half an hour; depending on size, add dandelions and continue cooking till both are tender. Remove from water. Peel and mash potatoes, cut dandelion leaves if large, and mix together. In a large frypan, sautee garlic and chilli in olive oil about 1 minute. Add potatoes and dandelions and continue to cook another minute. Add potatoes and dandelions and continue to cook another 15 minutes. Serve with fresh crusty Italian bread and dry red wine. You may also used leftover mashed potatoes.
Mediterranean Beetroot Leaves
250g young beetroot leaves and stalks
4 tablespoons olive oil
1/2 cup coarse stale breadcrumbs
4 cloves garlic, crushed
juice of 1 lemon
Wash leaves carefully, then cut off the stalks. Cook the stalks in boiling, salted water for 3-4 minutes, then add leaves and boil, uncovered for a further 3 minutes until just tender. Drain and set aside. Heat oil in a frypan, add crumbs and cook on moderately high heat until golden. Add garlic and cook for about 2 minutes until lightly browned. Add beetroot leaves and stalks and mix in well. Reduce heat, sprinkle lemon juice over, cover and simmer gently for 5 minutes. Serve hot as a vegetable. Turnip leaves may be substituted for the beetroot leaves.