Best Sauteed Watercress Recipes

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SAUTEED RADISHES AND WATERCRESS



Sauteed Radishes and Watercress image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
2 garlic cloves, minced
4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

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.

SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS



Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons fennel seeds
4 cups blood orange juice
1 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
4 tuna fillets, about 6 ounces each
Salt and freshly ground pepper
3 tablespoons sherry vinegar
3 tablespoons olive oil
Salt and pepper
2 blood oranges, segmented
1 cup finely sliced fennel
2 tablespoons finely chopped parsley
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches watercress, washed and patted dry
2 tablespoons sherry vinegar

Steps:

  • Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
  • Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
  • Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.

SCALLOPS WITH SAUTEED WATERCRESS AND GINGER



Scallops with Sauteed Watercress and Ginger image

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

3 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon peeled minced fresh ginger
3 bunches watercress (about 5 ounces each), thick ends trimmed
1 tablespoon fresh lemon juice
1 tablespoon sesame seeds, toasted
Coarse salt and ground pepper
1 pound large sea scallops (about 12)

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

SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD



Sauteed Scallops with Watercress and Corn Salad image

Categories     Salad     Leafy Green     Shellfish     Appetizer     Sauté     Quick & Easy     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

1/4 teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 pound sea scallops
2 tablespoons minced shallot
1 large bunch of watercress, coarse stems discarded, rinsed and spun dry (about 3 cups)
1 carrot, shredded
1/2 cup cooked fresh or thawed frozen corn kernels

Steps:

  • In a small bowl whisk together well the mustard, the vinegar,
  • 2 tablespoons of the oil, and salt and pepper to taste. In a skillet (preferably non-stick) just large enough to hold the scallops in one layer heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, patted dry and seasoned with salt and pepper, for 2 minutes on each side, or until they are just golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove the skillet from the heat, add the scallops, and shake the skillet to coat them with the vinaigrette. In another bowl toss the remaining vinaigrette with the watercress, the carrot, and the corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD



Sauteed Scallops with Watercress and Corn Salad image

This flavorful seafood salad has a sweetness from the warm scallops and fresh corn.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 8

¼ teaspoon Dijon-style prepared mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
½ pound scallops
2 tablespoons shallots, minced
1 bunch watercress, trimmed and chopped
1 carrot, shredded
½ cup fresh corn kernels

Steps:

  • Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.
  • In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.
  • To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.
  • In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Nutrition Facts : Calories 351 calories, Carbohydrate 17.5 g, Cholesterol 37.5 mg, Fat 21.8 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 280 mg, Sugar 4.4 g

SAUTEED RADISHES AND WATERCRESS



Sauteed Radishes and Watercress image

Categories     Leafy Green     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Radish     Fall     Watercress     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches radishes (1 1/2 lb total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
2 bunches watercress (10 oz total), coarse stems discarded, washed well, and cut into 2-inch lengths

Steps:

  • Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.

SAUTEED VEAL CHOPS WITH WATERCRESS SAUCE



Sauteed Veal Chops With Watercress Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 bunch watercress
2 veal chops
2 tablespoons unsalted butter
1 large shallot, chopped
1/2 cup creme fraiche
Juice of 1/2 lemon
Coarse salt and freshly ground pepper to taste

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.

SAUTEED KOHLRABI AND WATERCRESS



Sauteed Kohlrabi and Watercress image

Categories     Leafy Green     Side     Sauté     Quick & Easy     Winter     Watercress     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 5

1 pound small kohlrabi bulbs (about 1 bunch)
1 bunch watercress
1 tablespoon unsalted butter
1 tablespoon reserved rendered duck fat from Crisp Duck Breast with Pink Peppercorn Sauce or 1 tablespoon additional unsalted butter
2 tablespoons fresh lemon juice

Steps:

  • Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Discard coarse stems from watercress. In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.

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.

WATERCRESS SALAD WITH STEAK, SAUTÉED SHALLOTS & STILTON



WATERCRESS SALAD WITH STEAK, SAUTÉED SHALLOTS & STILTON image

Yield 4

Number Of Ingredients 10

3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
Kosher salt
12- to 14-oz. strip steak or rib eye (1 inch thick)
Freshly ground black pepper
4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
2 oz. Stilton, crumbled (about 1/2 cup)

Steps:

  • In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper. In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly. Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices

SAUTéED WATERCRESS



Sautéed Watercress image

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

2 tablespoons peanut or vegetable oil, divided
3 tablespoons pine nuts
2 garlic cloves, finely chopped
3/4 teaspoon ground coriander
1/4 teaspoon hot red-pepper flakes
3 bunches watercress (1 lb), cut into 2-inch pieces

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.

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