Wash the tender young greens and place them in a pan without shaking off the water.
Add a large dab of Earth Balance (or butter) and a light seasoning of salt and pepper.
Cook slowly until the leaves are tender, turning occationally to prevent their burning and to ensure that all the leaves are permeated with the margarine.
Strain and serve hot with a squeeze of lemon juice and a sprinkling of chopped chives.

Variation: When the dandelion greens are about halfway done, add some fresh spinach to the pot.  Finish as described above.

(Adapted from Audrey Wynne Hatfield's excellent "How to Enjoy Your Weeds", 1971.)