Sauerkraut-Style Grilled Radicchio and Kale

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Saw this a maybe a year back on Bobby's show during the summer when he was grilling a ton of sausage and meat and bread - and this. I have been making this almost every other time I grill now. The acidity of the vinegar is a great pairing to cut through some of that grease and fat that can overwhelm your 'buds every now and then.

Since I make this a lot, I have taken to not boiling the sauce before, and just going with straight cider vinegar, sugar, and salt an pepper into the chopped and sliced veggies (sometimes I add sauteed shallots into the mix rather than straining them out. Loses some of the depth of flavors that way, but who has juniper berries laying around the house? :-
When guests come and I plan this, I take it back up a notch and run to the specialty store and grab them, and put myself through the paces.