Thanks to Mark Bittman for reminding an Italian about a great comfort food.
If you have any leftover, use it in the Potato Pancake recipe.

" Mash potatoes with olive oil , incorporate cooked dandelion greens , top with bread crumbs, bake "
About 1 pound potatoes , 3 large all-purpose, peeled and cut into squares.
1 pound dandelion or other greens , washed and trimmed of thick stems.
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup bread crumbs plain.
Put potatoes in a large deep pot, cover them with water . Add a large pinch salt and bring to a boil. Cook until soft but not falling apart.
Remove with a slotted spoon and DRAIN ; meanwhile add greens to water and cook for about one minute . Rinse under cold water, DRAIN WELL, then chop.
Heat oven to 400 deg
Mash potatoes with a fork or masher , adding enough olive oil to moisten them well.
Mash in the greens, adding more olive oil as needed, Sprinkle wilt salt and lots of pepper.
Put mixture in oven proof dish and top with bread crumbs. Drizzle with olive oil , sprinkle with salt and pepper , and bake until bread crumbs are
golden brown, about 15 minutes. Serve hot or warm , Serves 4.
Note: Other greens can be used in place of dandelions. ( arugula, spinach, mustard or turnip greens, escarole, collards , kale or swiss chard ) I like dandelions.