Wilted Watercress With Garlic Recipes

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SAUTEED WATERCRESS WITH GARLIC



Sauteed Watercress with Garlic image

Provided by Liza A

Time 20m

Yield 3-4 (side dish) servings

Number Of Ingredients 4

2 tbsp olive oil
6 garlic cloves, minced or grated
2 bunches watercress, trimmed and rinsed thoroughly
½ tsp kosher salt, or to taste

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.

SAUTEED WATERCRESS



Sauteed Watercress image

Can be prepared in 45 minutes or less.

Yield Serves 8

Number Of Ingredients 3

2 large garlic cloves, minced
3 tablespoons olive oil
6 bunches of watercress, coarse stems discarded and the watercress rinsed but not spun dry (about 16 cups)

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.

WILTED WATERCRESS SALAD WITH TROUT-POTATO FRITTERS



Wilted Watercress Salad With Trout-Potato Fritters image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 13

1 6-ounce baking potato
2 6-ounce trout fillets, cooked
1 tablespoon fresh lemon juice
1 egg, beaten
2 tablespoons chopped Italian parsley
2 teaspoons kosher salt
Freshly ground pepper to taste
1/3 cup bread crumbs
1 teaspoon olive oil
10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
4 teaspoons fresh lemon juice
1 teaspoon kosher salt
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 781 milligrams, Sugar 1 gram, TransFat 0 grams

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