Grilled Greens Recipe
Make Grilled Greens Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Greens
Marinade & Dressing
Finishing & Garnish
Method
Greens Preparation
- 1
Wash and prep
Rinse all greens under cold water and spin or pat dry thoroughly. Remove kale stems and tear leaves into large pieces. Halve romaine hearts lengthwise. Quarter the radicchio, keeping the core intact so leaves hold together on the grill.
- 2
Light oiling
Place greens on a large tray. Toss gently with 1 tablespoon olive oil and 1/4 teaspoon salt so leaves have a light coating to help prevent sticking and encourage charring.
Marinade & Grill
- 3
Make the marinade/dressing
In a bowl, whisk together 5 tablespoons olive oil, lemon juice, sherry vinegar, Dijon, honey, minced garlic, smoked paprika, red pepper flakes, remaining 1 teaspoon salt and black pepper until emulsified. Reserve 2 tablespoons of this mixture for serving; the rest will be used to marinate before grilling.
- 4
Marinate the greens
Brush or toss the romaine halves, radicchio quarters and kale lightly with about 2–3 tablespoons of the marinade (use just enough to coat; kale should not be soggy). Let sit 10 minutes at room temperature to absorb flavors.
- 5
- 6
Grill the greens
Place romaine cut-side down, radicchio cut-side down and kale leaves in a single layer across the grill. Grill romaine and radicchio 3–4 minutes on the cut side until charred and softened; flip kale after 1–2 minutes and grill another 1–2 minutes until wilted with light char. For deeper smoky flavor, move items briefly over a hotter zone to get darker grill marks, watching carefully to avoid burning.
- 7
Rest
Remove greens to a platter and let rest 2 minutes so juices redistribute.
Finish & Serve
- 8
Dress and assemble
Drizzle the reserved 2 tablespoons of dressing and the remaining 1 tablespoon olive oil evenly over the grilled greens. Scatter toasted pine nuts (or almonds) and crumbled feta/goat cheese across the top.
- 9
Adjust seasoning
Taste and finish with additional salt, pepper or a squeeze of lemon from the wedges as desired.
- 10
Serve
Serve warm or at room temperature as a smoke-plate side or light main. Offer extra lemon wedges on the side.
