Chicory With Scallion Oil

Ingredients

• 8 cups cold water
• 1 1/2-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 Information

  • Nutritional analysis per serving (4 servings)

    51 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 837 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

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.
2. Heat a wok or large heavy skillet over high heat. Add the scallion oil and 1/4 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 1/2 minutes. Season with additional salt to taste. Place in a heated dish and serve immediately.

About 20 minutes