Grilled Kale and Radicchio with Almonds and Balsamic - Orange Glaze

Despite it being so windy and cold out, we pulled out the electric grill to cook this side dish.  Really amazing flavor.

Grilled Kale and Radicchio with Almonds and Balsamic Orange Glaze

1/2 cup balsamic vinegar
1/4 cup fresh orange juice, plus 2 large strips zest
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1 1/2 pounds kale (3 to 4 bunches) thickest stems trimmed
2 heads radicchio, each cut into 6 wedges, core left intact
Coarse salt and freshly ground pepper
1/3 cup whole almonds, toasted and very coarsely chopped
Cold -pressed orange olive oil for drizzling

1. Bring vinegar, juice , and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes.  Let cook, slightly; remove zest, and discard.  Whisk in 2 tablespoons extra virgin olive oil.

2. Preheat a grill or grill pan to medium heat.  Toss kale and radicchio with remaining 1/4 cup extra virgin olive oil and 2 teaspoons salt; season with pepper.  Separate out radicchio, and grill, turning occasionally , until tender and lightly charred in places, 8 to 10 minutes.  Transfer to a large bowl , and toss with 1 tablespoon dressing.  In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch.  Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing.  When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated.  Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.