A little bit of bacon and a good spoonful of red wine vinegar bring balance to dandelion greens’ bitterness in this simple springtime side dish. It’s delicious partnered with roasted chicken and whipped potatoes. 2 teaspoons extra virgin olive oil 4 ounces bacon, chopped 1 clove garlic, minced 1 shallot, minced 1/2 teaspoon crushed red pepper flakes 3/4 pound young dandelion greens, rinsed well and coarsely chopped 1/4 cup chicken broth, or water 2 teaspoons red wine vinegar Warm the olive oil in a pan over medium heat, and then stir in the bacon. When the bacon is crisp, use a slotted spoon to remove from the pan and transfer to a plate. Add the garlic, shallot, and crushed red pepper flakes to the rendered bacon fat in the pan, and fry, stirring, until fragrant and cooked through, about 6 minutes. Stir in the dandelion greens, mixing well to incorporate …