Radishes With Prosciutto

2 Tbsp. olive oil

4 thin slices prosciutto (2 oz.)

1 lb. radishes with tops,* trimmed and halved (or quartered if large)

⅓ cup thinly sliced shallots

3 cups baby arugula or baby kale*

1 Tbsp. cider vinegar

Directions

1. In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.

2. Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.

3. Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with ½ tsp. salt and ¼ tsp. black pepper. Top with prosciutto. Makes 6 servings. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.