Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto

Ingredients

• 2 bunches bunchs of kale for another use
• 1 pinch ground cinnamon 
• 2 tablespoons olive oil extra-virgin
• 2  orange zest juiced
• 2 ounces prosciutto di san daniele julienned thinly sliced
• 0.5  onion paper thin red sliced
• 4 servings salt and pepper 

Equipment

• frying pan

Directions

1. 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.
2. 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.
3. Cut the stalks into 1/4-inch julienne and set aside.
4. In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking.
5. 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.
6. Serve immediately, with fish or grilled meats.