How to Make It
In a large pot, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the chiles and cook until sizzling, 1 minute. Add the dandelion greens and cook, stirring, until wilted, 1 minute. Add the stock and pecorino rind and bring to a boil. Simmer over low heat until the greens are very tender, about 1 hour. Season with salt.
Rub the grilled bread with the lemon. Place a baguette slice in each of 6 bowls. Ladle in the greens and broth, drizzle with olive oil and garnish with pecorino. Serve with the remaining toasts.