Wash and drain the greens. Lubricate them well with olive oil and let sit for 10 minutes. Meanwhile Pre-heat grill
Place greens on a perforated grill pan or lay them the lengthwise perpendicular to the grill grates.
Grilled 3-5 minutes watching closely. Greens should be wilted with a soft crunch in the center and light char on the edges.
Remove from grill and add vinaigrette. Let sit for about 5 minutes before serving.
For the vinaigrette
Place all ingredients in blender or food processor and pulse until mixed well and pear is broken down fully.
Pour liquid through a fine mesh side into a bowl/jar. Season to taste
Notes
Generously coat the greens in oil, but don’t go to “drenching†levels with it. Let the leaves marinate a few minutes before grilling to help reduce the pungency.Likewise on the backend let them sit in the vinaigrette a few minutes before serving.Season with only kosher salt and pepper.Place the greens on the preheated grill and cook, without moving, until lightly charred and slightly wilted, about 5 minutes. Trick is to make sure the grill is very hot so you get almost burned outer leaves with crisp inner ones.They will cook fast so DON’T LEAVE THE GRILL!Use a vegetable or seafood grill pan to grill the leaves. This will help protect the leaves and preserve their shape
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