Thoroughly wash the dandelion greens under cold running water, inspecting for any dirt or debris. Trim off any tough stems or discolored leaves. Roughly chop the greens into 1-2 inch pieces. If the greens are very large, you might want to chop them into smaller pieces. Set aside.

Mince the garlic and measure out the red pepper flakes, broth, and lemon juice. Having everything ready before you start cooking will make the process smooth.

Heat the olive oil in a large skillet or pot over medium heat. Once shimmering, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add the chopped dandelion greens to the skillet. They will look like a lot, but they will cook down significantly. Toss the greens with the garlic and oil using tongs until they begin to wilt, about 2-3 minutes.

Pour in the chicken or vegetable broth. Cover the skillet with a lid and let the greens steam for 3-5 minutes, or until tender-crisp. The cooking time may vary based on the tenderness of your greens.

Remove the lid and continue to cook for another 1-2 minutes, allowing any excess liquid to evaporate. Stir in the fresh lemon juice, then season with sea salt and freshly ground black pepper to taste. Give it a final toss.

Serve immediately as a vibrant and nutritious side dish.