Pay attention to the grill
So you’ve got your greens and the other ingredients for your salad and it’s time to grill. Now what?
“First make sure that you have everything you need and have it prepped,” Fox says. “You want to be able to put your salad together ASAP after you grill the greens.”
Lightly brushing the greens with enough oil to conduct heat is crucial. Add some salt and pepper to the greens before they go on the grill and keep an eye on them so they don’t get too much char. Also, monitor the heat. “You don’t want too high of a heat because it’ll get too bitter,” Fox explains. “Leave the greens just long enough to impart flavor and soften it up.”
Johnson likes to leave hearty, stemmed greens like collards dry when he’s grilling them so their natural oils come out. And go ahead and keep the stem on. “Keeping the stems on helps you grill them easier,” he says. Whole heads of radicchio or endive can be grilled whole and then chopped for a less messy grilling situation too.