Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto

Name: Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches beet greens, beets reserved for another use; 1 pinch Pinch ground cinnamon; 2 Tbsps extra-virgin olive oil, plus 1 tablespoon; 2 oranges zested, 1 orange juiced; 57 grams prosciutto di San Daniele, thinly sliced, then julienned; 1 red onion, sliced paper thin; 4 servings Salt and pepper

Need a gluten free, dairy free, and primal side dish? Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto could be an awesome recipe to try. One serving contains 133 calories, 2g of protein, and 13g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of prosciutto di san daniele, ground cinnamon, orange zest, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut into 6 inche long pieces.

Ingredients you will need

Beet Greens

Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry.

Ingredients you will need

Water

Ice

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

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

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates.

Ingredients you will need

Salt And Pepper