Step 1: Prepare the dandelion greens. Trim off any thick stems and wash the greens thoroughly under cold running water, as they can be quite sandy. You might need to rinse them several times. Roughly chop the larger leaves.
Step 2: Blanch the greens (optional, but recommended for bitterness). Bring a large pot of salted water to a rolling boil. Add the chopped dandelion greens and blanch for 2-3 minutes. Immediately drain them in a colander and plunge them into an ice bath to stop the cooking and preserve their vibrant color. Squeeze out as much excess water as possible.
Step 3: Sauté the aromatics. In a large skillet or frying pan, heat the olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until the garlic is fragrant but not browned.
Step 4: Cook the greens. Add the blanched and squeezed dandelion greens to the skillet. Toss well to coat them with the garlic oil. Pour in the vegetable or chicken broth.
Step 5: Simmer and season. Cover the skillet and let the greens simmer for 5-7 minutes, or until tender. Remove the lid, and continue to cook for another 1-2 minutes until most of the liquid has evaporated.
Step 6: Finish and serve. Remove the skillet from the heat. Stir in the fresh lemon juice, salt, and black pepper to taste. Serve immediately as a healthy and flavorful side dish.