Cook the dandelion greens in a lot of water (about 2 quarts) until they wilt, around 5 minutes.
Dump the whole lot in a sieve over a bowl and when cooled a bit press with a wooden spoon to extract most of the water. Set aside.
Heat the olive oil in a large skillet or pan. Once hot drop the onions and fry them for at least 15 minutes until they turn golden brown. Add a teaspoon of brown sugar to help with the browning process.
When the onions are browned, add the greens and mix with a wooden spoon to incorporate very well.
Add the pine nuts and 2 tablespoons of lemon juice to the mixture.
Cover and cook on low heat for about 10 more minutes. Add the mashed garlic the last 5 minutes of cooking.
Cool the mixture and serve at room temperature with lemon quarters to squeeze individually on each plate.

2 bunches of dandelion greens or 20 oz frozen collard greens
1 lb of onions, chopped
1/3 cup of extra-virgin olive oil
1/4 cup of pine nuts, optional
Salt, to taste
6 cloves of mashed garlic or 1 tablespoon of toom
1/2 large lemon, juiced (plus 1 or 2 more lemons to juice individually)