I saute/braise mine for about 15 or 20 minutes with olive oil, lemon juice and just a touch of salt. It's hard to resist pulling them off too early, but they're not done until they're a little mushy and a sort of drab brown/green colour that you would normally associate with greens being overcooked; if they aren't this colour they taste bitter and make your mouth feel weird.

In Italy they cook ciccoria (similar to dandelion) this way. They boil or steam them, overcooking by American standards and then dress with an anchovie vinaigrette which is out of this world.

Dandelion greens can be treated like many other greens. They are lovely with the end stems trimmed, then boiled for 10 minutes, drained, and then sauteed with some garlic and olive oil.

I saute them simply with a bit of butter . . ....I chop them into manageable slices and saute for about 20mins . . . .a bit of salt and pepper, and they're delish.