Wilted Watercress With Roasted Garlic Recipes

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BAKED NEW POTATOES WITH WILTED WILD GARLIC



Baked new potatoes with wilted wild garlic image

Forage for wild garlic to make these baked new potatoes, they're a delicious side dish for meat and fish dishes. Swap the wild garlic for watercress, if you like

Provided by Tom Kerridge

Categories     Side dish

Time 1h15m

Number Of Ingredients 7

800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
  • Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

WILTED SPINACH WITH ROASTED GARLIC



Wilted Spinach with Roasted Garlic image

Provided by Sara Foster

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     Spinach     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

12 garlic cloves, peeled
4 tablespoons olive oil, divided
3 6-ounce bags fresh spinach

Steps:

  • Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
  • Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

WILTED WATERCRESS WITH GARLIC



Wilted Watercress with Garlic image

Provided by Andrea Reusing

Categories     Wok     Garlic     Side     Stir-Fry     Low Carb     Low Cal     Dinner     Lunar New Year     Healthy     Watercress     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

2 tablespoon corn oil
12 garlic cloves, peeled and smashed
4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
1 1/2 teaspoon kosher salt
1/4 cup chicken stock or reduced-sodium broth

Steps:

  • Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
  • Serve with garlic cloves arranged on top.

GRILLED SKIRT STEAK WITH WATERCRESS AND SALSA



Grilled Skirt Steak with Watercress and Salsa image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h35m

Yield 6 servings

Number Of Ingredients 38

Oil, for oiling the grill grates
12 roma tomatoes
2 jalapeno peppers
1 bulb garlic
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Kosher salt and freshly ground black pepper
16 ounces canned tomatillos
1/4 cup large-diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons honey, plus more if needed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups basmati rice
20 sprigs fresh cilantro
1/4 cup chopped yellow onion
2 avocados
1 roma tomato, diced
1/4 cup diced red onion
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup fresh lime juice
1 teaspoon chopped fresh cilantro
1 tablespoon honey
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped garlic
Six 8-ounce skirt steaks
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 bunches watercress
1 cup julienned red onions
Freshly ground black pepper

Steps:

  • For the salsa: Prepare a grill for high heat. Lightly oil the grill grates. Cut 6 of the tomatoes in half and place them on the grill with the jalapenos. Char, turning regularly to promote even cooking, until the skins are blackened, about 20 minutes. Remove the vegetables from the grill and set aside to cool.
  • Meanwhile, preheat the oven to 350 degrees. Cut the top off the bulb of garlic. Place the garlic bulb on a sheet pan and roast until the garlic is tender and can be squeezed out of the bulb, 30 to 45 minutes. While hot, turn the bulb upside down and squeeze the bulb from the root end to the top, pushing the roasted garlic cloves out of the bulb. Crush and chop 4 cloves of the roasted garlic and stir together with the red onions and cilantro in a bowl. (Save the remaining roasted garlic for another use.)
  • Quarter and seed the remaining 6 tomatoes and dice the flesh. Add to the bowl with the garlic and onions. Remove some of the charred skin from the roasted tomatoes, then dice the tomatoes with the seeds. Put them into the bowl with the rest of the salsa ingredients.
  • Remove some of the charred skin from the jalapenos and cut in half. Remove the seeds and dice the jalapeno. Add to the bowl with rest of the salsa.
  • Add the lime juice and mix the salsa. Season to taste with salt and pepper and let the salsa sit for at least 30 minutes before serving.
  • For the smoked tomatillo rice: Heat a smoker to 350 degrees F. Drain 1 cup hickory wood chips that have been soaked for 1 hour and add them to the smoking pan of a smoker.
  • Put the tomatillos and red onions in a perforated pan and place in the smoker. Smoke the vegetables for 10 minutes, then remove from the smoker and transfer to a blender. Add the cilantro and honey and puree until slightly chunky. Season with salt and pepper. (If it is still tart, add more honey).
  • Bring 2 1/4 cups water to a boil in a pot. Stir in the rice and cover. Reduce the heat to low and cook the rice until all of the liquid has been absorbed, 12 to 15 minutes. Fluff the rice with a fork, then stir in 1 cup of the tomatillo salsa (save the remainder for another use). Cover again and hold warm for plating.
  • For the guacamole: Combine the cilantro and yellow onion in a blender and blend until almost pureed but still a little chunky.
  • Scoop the flesh out of the avocados and put them in a bowl. Add the onion-cilantro puree and mash the avocados with a fork. Add the tomato, red onion and lime juice and mix well. Season with the salt and cover with plastic wrap directly touching the guacamole.
  • For the vinaigrette: Combine the lime juice, cilantro and honey in a bowl, then slowly whisk in the vegetable oil and olive oil. Season to taste with salt and pepper.
  • For the skirt steak: Combine the vegetable oil, olive oil, cilantro and garlic. Pour over the steaks and marinate the steaks for at least 1 hour and up to 24 hours.
  • Prepare the grill for high heat. Lightly oil the grill grates. Remove the steak from the marinade. Season with salt and pepper and cook until grill marks appear, 1 to 2 minutes per side. Heat a skillet or saute pan over medium heat on the stovetop. Transfer the marked steak to the skillet and finish cooking on the stovetop over medium heat, flipping once, 3 to 4 minutes per side. Allow the steak to rest 5 to 10 minutes before slicing against the grain and on a bias.
  • For plating: Divide the rice among 6 plates. Lay the sliced steak over the top of the rice. Top each plate with a large tablespoon of the guacamole.
  • Combine the watercress and red onions in a bowl and dress them with 2 to 3 tablespoons of the vinaigrette. Toss the watercress salad and divide among the plates, piling it on top of the steak. Spoon 2 to 3 ounces of salsa over the top of each salad. Sprinkle the plate with a pinch of freshly ground black pepper.

WILTED WATERCRESS



Wilted Watercress image

Provided by Martha Stewart

Number Of Ingredients 2

4 bunches watercress
2 tablespoons olive oil

Steps:

  • Trim large stems from watercress and discard. Wash and leave slightly wet.
  • In a saucepan, heat oil over medium heat. Add watercress and saute until wilted, about 5 minutes. Serve immediately.

WATERCRESS WITH GARLIC AND SCRAMBLED EGGS



Watercress with Garlic and Scrambled Eggs image

This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 cup watercress, stems removed
2 large eggs
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
  • Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

Nutrition Facts : Calories 191 g, Cholesterol 372 g, Fat 14 g, Protein 14 g, Sodium 157 g

SEARED SCALLOPS WITH WILTED WATERCRESS



Seared Scallops With Wilted Watercress image

Have you tried watercress? It is very earthy and slighly bitter. The flavor goes very well with the sweetness of scallops. This is a healthy, fast recipes from "Cooking Light" magazine.

Provided by threeovens

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
1 1/2 lbs sea scallops
3/8 teaspoon kosher salt, divided
1/4 teaspoon sugar
1/8 teaspoon fresh ground black pepper
2 slices center-cut bacon
1/2 cup shallot, thinly sliced
2 garlic cloves, thinly sliced
3 tablespoons chicken broth
8 ounces watercress, washed and trimmed

Steps:

  • Heat oil in a large cast iron skillet, over medium high heat; season scallops with 1/4 teaspoons salt, sugar, and pepper.
  • Add scallops to pan and cook until just done, turning once, about 3 minutes total; remove and keep warm.
  • Meanwhile, cook bacon in another skillet, over medium heat, until crisp; remove and crumble.
  • Pour off all but 2 teaspoons of the bacon drippings, add shallots and garlic, and saute 2 minutes; add in broth and bring to a boil.
  • Season with remaining 1/8 teaspoon of salt and add watercress to pan.
  • Barely wilt watercress, about 30 seconds.
  • To serve: Place 1 cup watercress on each of 4 serving plates, along with about 4 scallops; garnish with bacon.

Nutrition Facts : Calories 163.4, Fat 3.2, SaturatedFat 0.6, Cholesterol 40.9, Sodium 891.7, Carbohydrate 10.4, Fiber 0.3, Sugar 0.4, Protein 22.7

WILTED WATERCRESS SALAD



Wilted Watercress Salad image

When I was a girl growing up in Iowa, our whole family picked watercress. I modified my sister's recipe for spinach with hot bacon dressing to come up with this lovely, satisfying salad. The sweet dressing and crunchy bacon pieces really dress up plain watercress. It is a treat.-Judith Saeugling, Sun City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

6 cups watercress
4 green onions, thinly sliced
5 bacon strips
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

Nutrition Facts :

GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS



Gnocchi With Tomatoes, Pancetta & Wilted Watercress image

"We use just a touch of pancetta-cured Italian-style bacon-to balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner. We like the texture of 'shelf-stable' prepared gnocchi found in the Italian section of most supermarkets, but frozen and fresh refrigerated gnocchi also work well here." EatingWell, June 2007.

Provided by Manami

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 ounces pancetta, chopped (sliced thin)
3 garlic cloves, minced
2 large tomatoes, chopped
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 teaspoons red wine vinegar
1/4 teaspoon salt
1 lb gnocchi
4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)
1/3 cup freshly grated parmesan cheese

Steps:

  • Put a large pan of water on to boil.
  • Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes.
  • Stir in vinegar and salt.
  • Remove from the heat.
  • Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions.
  • Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly.
  • Add the gnocchi and watercress to the sauce in the pan; toss to combine.
  • Serve immediately, with Parmesan.

Nutrition Facts : Calories 60.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 7.3, Sodium 289.3, Carbohydrate 5.6, Fiber 1.3, Sugar 3.1, Protein 4.8

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