Dandelion greens have a very distinct, assertive flavor, often tangy and bitter. The younger leaves with short stems are tender and mild, while larger leaves become fibrous and overtly bitter. Dandelion greens may not be as versatile as lettuce or spinach, but they are not limited in their use and should be considered for both raw and cooked applications. The green's assertive nature can be balanced by sweet flavors and rich foods such as cheese and bacon. Dandelion greens work well in a salad mixes paired with pears, apples and stone fruits. They can be wilted or baked.