Secrets, Tips & Recipes from America’s Healthy-Cooking Experts
Photo: Randy Mayor
We've already talked about getting big flavor in grilled meat, but laying on a little smoke and char makes greens seriously delicious, too. Use crisp heads such as romaine (pictured), endive, or radicchio; more delicate greens can't take the heat. Halve the heads, brush with olive oil, and grill a couple of minutes per side. Add a squeeze of lemon, or drizzle on your favorite dressing.