Heat your oil in a skillet, cast iron if you have it, or stainless steel.

Add the dandelion greens, sautéeing until soft and shiny, about 2-3 minutes.

Add the garlic and sauté for another minute.

Add the cherry tomatoes and sauté until they begin to soften, about 3 minutes.

Turn off the heat and salt to taste; I appreciate the savory flavor tamari gives.

Try plain or if you prefer, with a squeeze of fresh lemon juice.