Total Time: 15 mins
Servings: 8
Ingredients
- 4 garlic cloves, thinly sliced
- ¼ cup olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt, plus more
- Freshly ground black pepper
- 2 large bunches of Swiss chard or Tuscan kale, or ½ head of escarole, leaves separated
Instructions
- Preheat: Prepare your grill for medium-high heat.
- Infuse: In a small saucepan over medium heat, bring the garlic, oil, red pepper flakes, and ½ teaspoon salt to a gentle boil. Cook until the garlic is golden. Remove from heat, let cool, then season with salt and pepper.
- Toss: In a large bowl, combine the greens with a bit of oil, massaging it into the leaves until they’re evenly coated.
- Grill: Place the greens on the grill and cook until lightly charred and softened, about 1 minute per side.
- Serve and Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here