The perfect side for a day of backyard grilling. Whether as an accompaniment to steak, fish, or a vegan item like portobello mushrooms, these grilled bitter greens topped with nothing except a flavorful pear vinaigrette are simple, no-fuss, and delicious.
MOOD MUSIC
Muddy Water's "Take The Bitter With The Sweet" seems self-explanatory as a song that describes exactly what's going on with this dish. Now Muddy sings about the joys and pains of his relationship with his woman but the lyrics were essentially guidance, a roadmap for making this dish.
I've heard it all, and I have my faults
But I could never hurt you, I love you through it all
Take the bitter with the sweet
Two hearts are stronger together
Love can be forever
Take the bitter with the sweet
Grilled Bitter Greens Ingredients
For the Salad
- Chicory leaves
- Olive oil
- Kosher salt
- Pepper
For the Vinaigrette
- Pear
- Lemon
- Rice Vinegar
- Olive oil
- Honey
- Salt - kosher or sea
- Pepper
GRILLING INSTRUCTIONS
For the Salad
- Wash and drain the greens. Rub them with olive oil and let sit for 10 minutes or longer. This will help manage some of the bitterness. Meanwhile pre-heat the grill for direct grilling.
- Place the greens on a perforated grill pan if you have one available. If not, then just lay the leaves lengthwise perpendicular to the grates to prevent them falling through the grates.
- Grill the greens for 3-5 minutes watching closely. You want the greens wilted with a soft crunch in the center and have a light char on the edges.
- Remove from the grill and let rest.
For the Vinaigrette
Place all ingredients for the vinaigrette in a blender or food processor and pulse until mixed well and pear is broken down fully.
Strain the liquid through a fine-mesh strainer into a bowl or jar. Taste and adjust as needed.
GRILLING CONSIDERATIONS & TIPS
Flavor Profile
This grill bitter greens recipe features chicory green leaves which in the world of greens are the bitterest of them all. I'm talking bitter beer face bitter to the nth power! This bitterness is easily tamed by the heat and smoke from grilling and then gets balanced by the sweet pear vinaigrette.
Like Muddy wails - "Two hearts are stronger together!" The pear and lemon juice-based dressing adds brightness and unique flavor to what is a one ingredient salad. The sweetness and acidity help soften the bitterness while the smoke adds a pleasant aroma without disturbing the essence of the greens too much.
Grilled Bitter Greens Cooking Tips
- Generously coat the greens in oil, but don't go to drenching levels with it. Let the leaves marinate a few minutes before grilling to help reduce the pungency. Likewise on the backend let them sit in the vinaigrette a few minutes before serving.
- Season with only kosher salt and pepper.
- Place the greens on the preheated grill and cook, without moving, until lightly charred and slightly wilted, about 5 minutes. Trick is to make sure the grill is very hot so you get almost burned outer leaves with crisp inner ones.
- They will cook fast so DON'T LEAVE THE GRILL!
- Use a vegetable of seafood grill pan to grill the leaves. This will help protect the leaves and preserve their shape
- Serve with a sweeter pairing like wine poached pears.
- Main dish pairing ideas include soul food Beef Tips and Rice or Beef Stew
Grilled Bitter Greens Meal Planning
- I used chicory leaves I bought at my farmers' market, but the chicory family also includes escarole, endive, and radicchio all of which can be found in most grocery stores.
- Nuts, dried or fresh fruit, and fresh Parm slices are great adds to this dish in terms of texture, color, and flavor
Grilled Bitter Greens Health Benefits
Chicory greens are very low-calorie leafy vegetables. 100 g fresh leaves carry just 23 calories; however, the greens are packed with numerous health benefiting phytonutrients essential for overall wellbeing. These include:
- Ease digestive problems
- Prevent heartburn
- Reduce arthritis pain
- Detoxify the liver and gallbladder
- Boost the immune system
- Reduce the chances of heart diseases.
Grilled Bitter Greens Special Equipment
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Ingredients
For the salad
- Chicory leaves
- 2 tablespoon olive oil add more if needed
- Kosher salt and black pepper
For the vinaigrette
- 1 pear half or 2 tablespoon pear nectar from a can
- Juice from 1 medium lemon
- 2 tablespoon rice vinegar
- ¼ cup olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
For the salad
- Wash and drain the greens. Lubricate them well with olive oil and let sit for 10 minutes. Meanwhile Pre-heat grill
- Place greens on a perforated grill pan or lay them the lengthwise perpendicular to the grill grates.
- Grilled 3-5 minutes watching closely. Greens should be wilted with a soft crunch in the center and light char on the edges.
- Remove from grill and add vinaigrette. Let sit for about 5 minutes before serving.
For the vinaigrette
- Place all ingredients in blender or food processor and pulse until mixed well and pear is broken down fully.
- Pour liquid through a fine mesh side into a bowl/jar. Season to taste
Jamie Wilson
Saturday 5th of May 2018
Which farmers market do you prefer?
moopbrown
Sunday 6th of May 2018
Mueller