Step 1: Thoroughly wash the dandelion greens in cold water to remove any dirt or grit. Trim off the tough lower stems.
Step 2: Bring a large pot of salted water to a boil. Blanch the greens for 2 minutes, then immediately plunge them into an ice-water bath.
Step 3: Drain the greens and squeeze them firmly with your hands or a clean kitchen towel to remove as much excess water as possible.
Step 4: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1-2 minutes until the garlic is fragrant and golden.
Step 5: Add the blanched greens to the skillet. Use tongs to toss and coat them in the oil, sautéing for about 3-5 minutes until heated through.
Step 6: Remove from heat, stir in the lemon juice and sea salt, and serve immediately with an optional sprinkle of Parmesan.