Ingredients

• 1 head escarole, outer leaves removed and saved, thoroughly washed
• Extra-virgin olive oil
• Coarse salt
• 1/2 cup pitted, crushed green olives

Instructions

1. Get your grill going. If you’re using charcoal, you’re looking for a not-too-hot fire (I like to think of the coals as being “soft,” which is to say they should be halfway through burning). If you’re using a gas grill, set the heat to medium. If you’re using a grill pan indoors, set it over medium-low heat.
2. Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
3. Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.