Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto

• 2 bunches beet greens, beets reserved for another use
• 2 tablespoons extra-virgin olive oil, plus 1 tablespoon
• 2 ounces prosciutto di San Daniele, thinly sliced, then julienned
• 2 oranges zested, 1 orange juiced
• Pinch ground cinnamon
• 1/2 red onion, sliced paper thin
• Salt and pepper

1. Clean the beet greens, removing the leaves and setting them aside for another use.
2. Trim the stalks on the cut into 6 inche long pieces.
3. Bring 1 quart of water to a boil and set up an ice bath nearby.
4. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water.
5. Once cooled, remove the stalks and pat dry.
6. Cut the stalks into 1/4-inch julienne and set aside.
7. In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking.
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. Splash with the orange juice and toss again.
10. Season with salt and pepper and divide among 4 plates.
11. Serve immediately, with fish or grilled meats.

beet greens, extravirgin olive oil, san, oranges, ground cinnamon, red onion, salt

Taken from www.foodnetwork.com/recipes/mario-batali/beet-stalks-with-prosciutto-coste-di-bietola-con-prosciutto-recipe.html (may not work)