Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts

I know for certain that I’m cooking in Southern California when I glance at my grill and see it covered with charred leafy greens. At Gjelina, we love the depth of flavor and savory deliciousness of a charred wedge of escarole or a bundle of curly endive. Grilling bitter or tough greens briefly on the hottest part of the grill, followed by several moments off to the side, is a great way to turn tough, bitter greens into a tender, smoky dish.

Tossing a bit of cold water over the gree