After a good rinse, I roughly chopped the leaves and simply added them to the pan juices after frying chicken and eventually an onion. I added a slosh of the vegetable cooking water, from the celeriac and pumpkin you can also see in the photo. that just loosened things up a little and helped to stop the dandelion from frying. The result was very tasty indeed and rather healthy!
The root came up easily, from one of the plants so I’ll add that to a soup tomorrow.