JohnFrum1978
Active Member
My wife and I experimented tonight by throwing some small heads of chinese cabbage on the grill. We basically just brushed it with olive oil and threw them over high heat for three minutes per side. It has potential but needs tweeking.
I've seen similar things done with romaine lettuce and baby bok choi. Has anyone here had more success than I did?
I've seen similar things done with romaine lettuce and baby bok choi. Has anyone here had more success than I did?