Wilted Watercress Recipes

WILTED WATERCRESS SALAD

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.

WILTED WATERCRESS WITH GARLIC

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.

WILTED WATERCRESS

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.

CRISPY TROUT WITH WILTED WATERCRESS

Steps:

• Combine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.
• Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.
• Add 1 tablespoon oil and lemon juice to skillet, stirring to scrape up browned bits. Add watercress and cook until barely wilted, tossing with pan drippings, about 30 seconds. Season with salt and pepper. Top trout with watercress, garnish with lemon wedges, and serve.

SEARED SCALLOPS WITH WILTED WATERCRESS

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.

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS

Steps:

• To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate. Flake the trout and combine with the potato in a medium bowl. Mix in the egg, parsley, salt and pepper. Using a well-rounded tablespoon as measure, form the mixture into 12 balls. Flatten them slightly and coat with the bread crumbs.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the fritters and cook until well browned on both sides, about 5 minutes. Keep warm.
• To make the salad, heat a medium saucepan over medium heat. Add the watercress and stir just until wilted, about 2 to 3 minutes. Remove from heat and toss with the lemon juice, salt and pepper. Divide among 4 plates and place 3 of the fritters on each plate. Serve immediately.

GNOCCHI WITH TOMATOES, PANCETTA & WILTED WATERCRESS

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.