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Bring medium pot salted water to boil. Add dandelion greens and cook 5 minutes, until tender. Using slotted spoon, remove greens and place in colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water; transfer to a bowl.
Heat oil and butter in skillet; then add onions, garlic, and chili flakes. Season with sea salt and sauté 8 minutes, until onions begin to turn golden. Add greens and cook 4 to 6 minutes, covered, stirring occasionally, until onions are tender. Season with sea salt, to taste; then transfer to platter, add squeeze of lemon, and additional drizzle of oil.