Chicory With Scallion Oil
Updated February 29, 2016
- Total Time
- About 20 minutes
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Ingredients
8 cups cold water
1 ½-inch slice fresh ginger, lightly smashed
1 ¼ teaspoons kosher salt, plus more to taste
¼ teaspoon baking soda
2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise
2 tablespoons scallion oil (see recipe)
Nutritional analysis per serving (4 to 6 servings)
1 gram carbs; 46 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 1 gram fiber; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place water, ginger, 1 teaspoon of salt and baking soda in a large pot. Cover and bring to a boil over high heat. Add chicory and blanch until bright green, about 10 seconds. Remove from heat, run cold water into the pot, drain well and pat dry.
- Step 2
Heat a wok or large heavy skillet over high heat. Add the scallion oil and ¼ teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the chicory and toss it in the oil, using a chopstick to separate the leaves if they clump together. Stir-fry for 1 ½ minutes. Season with additional salt to taste. Place in a heated dish and serve immediately.
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