I have had several grilled greens dishes that I find just addictive: grilled romaine, treviso, radicchio.
What is the proper technique for this? Do I blanch the greens first or just put them on the grill? Do I grill on direct or indirect heat? About how long to get that nice smokiness? I have also had very unsuccessful versions and want to avoid those mushy or charred-to-cinders results.