Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto

1. 1

   Clean the beet greens, removing the leaves and setting them aside for another use.

2. 2

   Trim the stalks on the cut into 6 inche long pieces.

3. 3

   Bring 1 quart of water to a boil and set up an ice bath nearby.

4. 4

   Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water.

5. 5

   Once cooled, remove the stalks and pat dry.

6. 6

   Cut the stalks into 1/4-inch julienne and set aside.

7. 7

   In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking.

8. 8

   Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds.

9. 9

   Splash with the orange juice and toss again.

10. 10

    Season with salt and pepper and divide among 4 plates.

11. 11

    Serve immediately, with fish or grilled meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.