Remove any spines first by scraping a sharp knife across the surface of the leaf. Rinse under cold water to remove any excess debris and set aside.

Repeat for all leaves.

When ready to cook, drizzle olive oil over the leaves and sprinkle a little salt.

Grill for about three to five minutes, or until the outside is slightly charred (or to preference). Flip and cook the other side for about the same amount of time.

Remove, slice into strips, and serve with a little lime juice squeezed over the top.