Goomba wrote:
> On Tyler Florences recent "How to Boil Water" show, he made wilted swiss
> chard. He removed the stems and mentioned that Italians grill these with
> olive oil. I've never had them so, has anyone?
I've cooked beet stalks before; I think they're pretty much the same as
chard stalks. I just steamed them and added black pepper and butter. For a
more elaborate treatment, you might try this recipe which I happened to see
on TV:
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16698,00.html:
Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto
Show: Molto Mario
Episode: Presnitz Is Love
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
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, plus 1 orange juiced
Pinch cinnamon
1/2 red onion, sliced paper thin
Clean the beet greens, removing the leaves and setting them aside for
another use. Trim the stalks on the cut end to 6 inches long.
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. 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. Add the beet stalks, prosciutto, orange zest,
cinnamon, remaining 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. Serve immediately, with fish or grilled
meats.
Bob
