Chicory With Scallion Oil Recipes

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CHICORY WITH SCALLION OIL



Chicory With Scallion Oil image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 20m

Yield Four to six servings

Number Of Ingredients 6

8 cups cold water
1 1/2-inch slice fresh ginger, lightly smashed
1 1/4 teaspoons kosher salt, plus more to taste
1/4 teaspoon baking soda
2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise
2 tablespoons scallion oil (see recipe)

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 4 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 466 milligrams, Sugar 0 grams, TransFat 0 grams

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