Dandelion greens

Hot fat poured over raw leaf. It wilts and the bitter turns to depth.

A soft yolk broken over the top is the dressing and the fat.

Deglaze the bacon pan with it and pour it on while it spits.

Sulfur pungency sits over bitterness instead of under it.

Fat is the only solvent that thins the bitter without removing it.

The most aggressive of the bitter greens needs the most salt. Two fillets, wilted in, not chopped over.

Acid gives the tongue somewhere else to be.

Sauteed with heat, the way southern Italy handles every bitter weed.

Salt and citrus in one ingredient, which is exactly the two fixes.

Hops and dandelion share bitter isomers. Braised in it, it stops fighting.

Sap against sap. Sweeten the wilt and the weed becomes a vegetable.