Any of the sizable so-called dandelions are usually best when simmered in a hot bath: The bitter-green savor seems to mellow and deepen with a little liquid. Catalogna chicory even a foot long may be tender and succulent as baby bok choy when cooked this way instead of being sautéed (but, being of the very variable chicory clan, it may also wind up solid and chewy). I particularly like the Red-Ribbed variety cooked this way. Serve with sausages, pork chops, or roasted poultry, and baked sweetpotatoes. For a vegetable meal, serve with roasted squash and wheat or rice pilaf.