Most of us think that we have to wait until spring for wild greens to pop up, but that isn't necessarily the case. Here in North Carolina, you'll likely find wild dandelion greens growing right out your front door. I love their bracing bitterness raw in salads - particularly with a poached egg and chewy chunks of artisanal bacon. However, this is the dish that I choose to introduce them to the newcomer. Doused with good olive oil, garlic, chili flake and lemon zest, and baked until slightly charred and crispy on a delicately sourdough crust, no one can resist them. I usually wait until people start eating to tell them that these delicious greens are what they have passed over many times as weeds in their own backyards. Dandelion greens are a natural entry into the world of foraging. Easy to identify, easy to prepare, and ubiquitous. Keep your eyes peeled.
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