Adapted from "Greens Glorious Greens" by Johnna Albi & Catherine Walthers
Olive oil to brush grill
3/4 pound kale
2 tablespoons white wine vinegar (herb-flavored is delicious)
Salt and freshly ground pepper to taste
1. Heat grill to medium high. Wash kale and cut thick stalks off the ends.
2. Brush grill with oil and place greens on. Using metal tongs, flip greens as necessary to allow all sides to cook. Drizzle with vinegar, sprinkle with salt and pepper, and continue cooking for another 2-3 minutes, until greens are wilted and tender.
3. Serve immediately.
