Get the Right Greens
Go for sturdy, flavorful ones that can handle the heat and the smoky flavors of the grill.
Prep 'Em Right
For tightly packed heads, like romaine or cabbage, halve or quarter them so they cook evenly. For bundles, such as chard and the like, simply loosen up the leaves.
Before you put the greens on the grill, brush them generously with oil to prevent sticking.
Season Inside and Out
Gently pull apart the leaves, and generously season with salt and pepper. You want to make sure all the layers get some flavor.
Know Your Grill
Temps vary widely, which affects cooking times. The greens are done when the leaves are crisp-tender and grill marks form.