SAUTEED WATERCRESS WITH GARLIC
Provided by Liza A
Time 20m
Yield 3-4 (side dish) servings
Number Of Ingredients 4
Steps:
- Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.
- Add watercress and salt; cook, stirring constantly, for about 40 seconds.
- Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.
25 BEST WAYS TO COOK WITH WATERCRESS
These tasty watercress recipes are such a welcome surprise! From stir-fry to salad to soup and pizza, watercress is a wonderful addition to many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watercress recipe in 30 minutes or less!
Nutrition Facts :
SAUTEED WATERCRESS
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.
SAUTEED RADISHES AND WATERCRESS
Steps:
- Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
SAUTéED WATERCRESS
Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)-and they become an ideal partner for the [Buffalo salmon.](242298)
Provided by Ian Knauer
Time 15m
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.
- Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.
- Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
SAUTEED VEAL CHOPS WITH WATERCRESS SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Trim stems from the watercress and discard them. Set a few leaves aside for garnishing. Wash watercress leaves and spin them dry.
- Dry veal chops with paper towels. Melt butter in a skillet large enough to hold two chops comfortably and brown them on both sides without burning them. Remove them and set them aside. Keep warm.
- Soften the shallot in the butter and add a couple of tablespoons of water, the watercress leaves and the creme fraiche. Bring the mixture to a boil, scraping up the cooking juices, and return the chops to the pan with the lemon juice. Cover and simmer gently until the chops are cooked to the desired doneness. Season them with salt and pepper.
- Garnish the chops with the remaining watercress leaves and serve.
SCALLOPS WITH SAUTEED WATERCRESS AND GINGER
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
- Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.
Nutrition Facts : Calories 221 g, Fat 13 g, Protein 22 g
STIR-FRIED WATERCRESS WITH CHILIES AND SESAME OIL
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Lightly salt the water, add the watercress and blanch for 30 seconds. Quickly drain and rinse under cold running water. Pat the watercress dry.
- Heat the canola oil in a large heavy skillet or wok over medium-high heat. Add the garlic and jalapenos and saute until fragrant, stirring constantly, about 30 seconds. Add the watercress and stir for 1 minute. Place in a bowl and toss with the sesame oil and soy sauce. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 384 milligrams, Sugar 1 gram, TransFat 0 grams
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