(From The Best of Fine Cooking)

Ingredients:

• ½ tsp unsalted butter
• Salt
• 1 large bunch dandelion greens
• 1 cup coarse fresh breadcrumbs
• ¼ cup plus 3 Tbsp finely grated Parmesan
• 1 1/3 cup heavy cream
• 2 cloves garlic, smashed and peeled
• ¼ tsp finely grated lemon zest
• Freshly ground pepper
• 1 ½ oz fresh goat cheese

Method:

1. Preheat to 375 degrees.  Coat a shallow 5 to 6 cup gratin dish with the butter.
2. Fill a 5 to 6 quart pot three quarters full with water, add 2 tsp salt and bring to a boil over high heat.  Trim the greens of their lower stems and submerge leaves in a large bowl, swishing to release grit.  Transfer to the boiling water and cook until tender, 3-5 min.  Drain greens and spread on a rimmed baking sheet lined with clean dishtowel to steam and release moisture, 10 min.  Use dishtowel to gently wring greens and get rid of remaining moisture.
3. In a small bowl combine breadcrumbs, 3 Tbsp of Parmesan and pinch of salt.
4. In a saucepan over med-high heat, bring cream and garlic to boil. When cream comes to a vigorous boil, remove pan from heat and let sit for 5 min.  Add lemon zest and season with ¼ tsp salt and a few grinds of pepper.  Stir well and remove garlic cloves.
5. Coarsely chop greens, place in a large bowl and add remaining Parmesan and goat cheese.  Using fingers, mix well.  Spread mixture in the prepared gratin dish.  Pour on cream and stir gently to distribute evenly.  Season to taste with salt and pepper.  Top the gratin evenly with breadcrumbs.  (There will be a lot of liquid – this will reduce in the oven.)
6. Bake until crumbs are browned, and liquid reduced below crumb level (there’ll be a brown ring around dish), about 30 min.  Serve warm.