Greens on the Grill

This is something I’ve been wanting to try for a long time. We love our Utica Greens but I tend to only make them in the winter. So I’ve been thinking about if we could transport them to the grill. The answer is a resounding yes!

1 head of Escarole
4 boneless skinless chicken breasts
4-6 slices of bacon (6 is better!)
3 tbsp balsamic vinegar
1/4 cup chicken stock
1 tbsp Dijon mustard
2 large shallots, sliced
1 tsp Thyme
Salt & Pepper
Minced garlic

This takes a little time to get organized and ready to go, but if you have the time, it’s so worth it. Start in the kitchen by giving the escarole a nice chop and set it aside. Fry the bacon until it’s as crispy as you like it. Remove from the skillet and drain on paper towels. Add 2 tbsp of the balsamic vinegar, 1 tsp thyme and some salt and pepper to the bacon drippings. Cook until it’s bubby. Remove from the heat and head to the grill.

Brush the chicken breasts with olive oil and season with the remaining thyme, plus salt and pepper. Grill for about 10 minutes or so, flipping halfway through.

Once you start the chicken, it’s time to move on to the greens. In a grill safe pan, sauté the shallots in some olive oil for a couple minutes. Toss in the escarole and let it wilt for a couple minutes. When you flip the chicken, mix the greens with the chicken stock, remaining balsamic vinegar, garlic and mustard and let everything come together while the chicken is finishing up.

To serve, get a big platter and remove the escarole and the chicken from the grill. Drizzle the dressing you made earlier over everything and crumble the bacon over. Serve with some simple grilled potatoes to round out the meal (there’s nothing wrong with some of the bacon and dressing finding their way on to the potatoes).

Eat well friends!