Learn how to make grilled romaine lettuce and grill any type of green leafy vegetables for a summer delicacy.
Outdoor grilling is a natural celebration of the season. Most of us, however, don’t think outside the box when it comes to the potential of the grill. It can do so much more than char a steak to smoky perfection. In fact, it performs wonders on none other than leafy green vegetables. Yes, grilled greens are a thing and are most certainly worthy of your attention. Tonight, instead of opting for a green leafy salad bowl, try grilled romaine or other greens instead. Here’s a step-by-step guide on how to grill vegetables of the leafy persuasion without fail, each and every time.
How to Make Grilled Romaine and Other Grilled Green Leafy Veggies
- Heat up the grill.
- Pick a green leaf vegetable. If you are using a thicker, more stable green leaf, such as collard greens, kale, Swiss chard, or romaine, you don’t need extra tools. The leaves can be placed directly onto the grill, away from the flame. If you are grilling smaller, frailer green leaves, such as spinach or any variety that is chopped, you will need a wire rack or a colander bowl with small holes to hold them so that they don’t fall through the grill.
- Season greens with salt, pepper, and whatever seasoning you’d like. Drizzle very lightly with olive oil.
- Cover the grill or the colander in which the greens may be. This will help the green leaves to retain an iconic smoky flavor. After a few minutes, open the grill or lid of the bowl and toss with tongs. Continue to cover and toss the greens until they are wilted and tender.
- Remove the green leaf vegetables from the grill. Season with salt and pepper, drizzle olive oil, and squirt with fresh lemon juice prior to serving.
How to Eat Grilled Romaine and Other Green Leaf Veggies
There are many ways to enjoy grilled greens. They add a unique smoky flavor to your dishes and because they are cooked, offer more comfort than raw greens. Serving the grilled greens as a side dish is a great go-to way to enjoy them in all their authenticity. I like to add them as another layer in thick sandwiches, such as in this black bean and quinoa-based veggie burger. I also often add grilled greens to my dips for extra nutrition, such as to this avocado hummus recipe, these sorrel and basil and celery recipes, or this black bean dip. Grilled greens also mix well into raw salads and marinara and alfredo sauces for pasta. Enjoy!
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Grilled romaine image via Another Pint Please