WATERCRESS TOPPING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Watercress Topping image

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.

There are no comments yet!