Take romaine head, escarole head, endive heads and cut all lengthwise through the center, leaving stem attached. Drizzle olive oil and grill on low heat until wilted. Move to a cutting board. Remove stems and chop all heads into bite-size chunks. Drizzle with balsamic vinegar or balsamic vinaigrette. Add salt and pepper to taste.
Vegan/Vegetarian/GF/DF
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