We've been grilling lots of different "greens" lately; in fact, it's become a bit habit-forming. They're marvelously warm, wilted and smoky from the fire, and take on a whole new flavor. To prevent burning we babysit the greens the entire time while cooking.
Radicchio - Halved or quartered (depending on size) and tossed with a simple balsamic vinegar/olive oil and a few grinds of black pepper. Grill over direct heat.
Stemmed Spinach - Wash and dry whole stems. Do not cut. Place in a large bowl with lots of good olive oil and mix with your hands. Add salt and pepper. Grill over direct heat. Cooks very fast.
Romaine Lettuce - Halve or quarter heads and brush with olive oil to grill over direct heat, 5-8 minutes. Serve warm on salad plates with a drizzle of a simple shallot-balsamic vinaigrette. Top with chopped cooked bacon.
Endive - Combine 1/4 cup olive oil, zest and juice from one lemon, and salt and pepper to taste (season well) in a large bowl. Halve 6 endives and toss in oil mixture to coat. Drain well and grill over direct heat, cut side down, until soft and beginning to brown (about 6 minutes). Sprinkle with 2-3 Tbls. chopped fresh marjoram and 4 oz. shaved provatura (a buffalo-milk cheese similar to mozzarella) or young provolone.
OUR MARKET: Bring a house gift when visiting friends this summer!
