Dandelion Greens with Bell Pepper, Malaysian Lentil Paratha

My wife had mentioned that this past weekend she picked up lacianoto kale, but I didn't see it; today, I found that she had purchased dandelion greens. I had not cooked with these bitter greens before, but tried boiling them, as I had read on the internet. I boiled the greens, sliced in half, for a short while, maybe 4 minutes, till the leaves turned darker green. I then drained the pan and tossed in some bell pepper slices, slices of maybe 1/3 a medium onion, a few shakes of my ume plum vinegar container, and a little salt. The dish was fairly bitter, but my wife liked it!