Recipe inspired by Farmer Stacey Thompson of Our Fiddlehead Farm

1-3 heads bitter greens such as escarole, frisée or radicchio
Extra virgin olive oil (EVOO)
Salt + pepper, to taste
Balsamic vinegar, optional
Crushed red pepper flakes, optional

Half or quarter heads of bitter green of choice. Place on a plate. Drizzle with extra virgin olive oil. Salt + pepper to taste. Add just a pinch of crushed red pepper flakes to add bit of heat if desired (optional).

Pre-heat grill to medium-high heat.

Grill greens until lightly charred and beginning to wilt, turning occasionally, 7 to 10 minutes. Ideal cooking time varies depending on which green you are grilling.

Return to plate. Drizzle with EVOO again. Lightly drizzle with Balsamic vinegar if desired to add a touch of sweetness.

Store any leftovers in the fridge. Chop and toss in a salad the next day or eat by itself at room temperature.

Photo: Mike Kotsch