Other greens, such as rapini and kale are also good grilled. The key to successful grilling of these greens is to allow them to marinate in olive oil and salt for about 15 minutes.
I head bok choi, separated, washed, lightly dried
salt, to taste
pepper, to taste
lemon juice or vinegar, for drizzling
1. Mix together bok choi, olive oil to coat, and salt. Let sit for 15 minutes or so. The salt will soften the bok choi some, and they’ll grill faster.
2. Oil the grate before placing the bok choi on the grill. Turn them over a few times, making sure they don’t burn (though some scoring is desirable). Grill to your preference–bigger stems will take a bit longer.
3. Sprinkle with pepper and drizzle with lemon juice or vinegar. Serve either hot or at room temperature.