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Watercress Topping

Ingredients

2 bunches of watercress (about 6 cups chopped)
4 garlic cloves, chopped
1 tablespoon olive oil
Salt and pepper

Preparation

  1. Step 1

    Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems.

    Step 2

    In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSpreadsWatercressLeafy GreensVegetableGarlicRoot VegetableGluten FreeNut FreeVeganVegetarianDairy FreeQuickEasy5 Ingredients or FewerSauteSpringCookbooks
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