tsp unsalted butter
lb dandelion greens, about 1 large bunch
cup coarse fresh breadcrumbs
TBS plus ¼ cup finely grated parmesan
cups heavy cream
tsp finely grated lemon zest
ounce fresh goat cheese
position rack in center of oven, heat to 375. Shallow gratin dish coat with butter. Fill pot with water and add salt, bring to boil over high heat. Trim greens of lower stems and submerge in water to clean. Transfer to boiling water and cook til tender 3-5 mins. Drain and spread greens out on a rimmed baking sheet lined with clean dishtowel to release moisture 10-15 mins. gently wring. combine breadcumbs and 3 TBS parmesan and pinch of salt. Bring cream and garlic to boil, 5 mins. let sit 5-10 mins. Add lemon zest and season with salt and pepper. Transfer greens to cutting board and chop coarsely, add remaining 1/4 cup of parmesan and goat cheese. use fingers to mix well. spread in gratin dish. pour on cream and stir gently. season to taste. top with breadcrumbs. bake about 30 mins.