Looking for a recipe for dandelion greens to be served as a side dish with catfish. Don't want is as a salad though

Simplest is best in order to get the full flavor of the greens--bitter, yes, but deliciously so. In Italy, where wild foraged dandelions are a springtime treat, we steam them till tender (first stripping away, if necessary, any tough stems), then drain well, chop coarsely, and give them a brief saute in extra-virgin olive oil with a chopped clove of garlic, a sprinkle of chili flakes, and for those who like it (I do!) a minced anchovy fillet. A spritz of lemon juice and they're ready to eat. (And very good for you too.)

I like gingeroot's dandelion risotto, http://food52.com/recipes/10435_ricotta_risotto_with_dandelion_greens_and_orange

I chiffonade the leaves and do a quick saute with garlic and sometimes onions in olive oil. Be sure not to overcook them. They take almost no time at all.

Pesto! http://www.davidlebovitz.com/2011/03/dandelion-pesto-recipe/

Here's a nice dandelion side dish that uses the greens as you would spinach
http://www.wholeliving.com/130357/wilted-dandelion-greens-sweet-onion

Strip the leaves from stems and simmer the leafy parts in water with chopped up bacon and some white vinegar.