Heat grill to medium-low. Toss one bunch spinach with generous amounts of olive oil in a large mixing bowl. Spread greens out onto one side of grill over direct heat (not on foil or in a grilling basket) and cook, turning constantly with tongs, until wilted and slightly charred. Do the same for one bunch dandelion and one bunch kale. Place each on a large platter next to each other, but do not mix. Sprinkle with kosher salt, freshly ground black pepper and a splash of vinegar (red wine or rice, depending on what you are in the mood for). Note: Some greens, such as kale or collards, have tough stems that should be removed before cooking.
Variation: You can use other types of greens such as chard, tatsoi, beet or mustard. It’s your choice.
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