That looks pretty tasty, doesn't it? Well, in reality it's barely edible. As the Tropical Locavore (who really ought to change the name on her profile picture if she wants to remain psuedonymous) complained earlier today, these greens are intensely bitter.
I used the traditional cooking method of blanching then sautéing, but it really didn't help much. Maybe a longer boil would draw out more of the bitterness? I found the water afterward to be flavored quite nicely, actually, and used it to cook the pasta.
The recipe in the newsletter that uses the greens raw is definitely contraindicated. Save that for when we get some chard.
I'm not saying to throw the dandelion greens out; just use them judiciously, balancing the bitterness with other strong flavors. I used a handful along with some of the bok choy in a yakisoba last night where a touch of bitterness was a pleasant element. I can't see them staying fresh long enough to use up a whole batch this way, but at least you'll get some good use out of them.