Best Wilted Watercress With Roasted Garlic Recipes

Wilted Arugula image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Sauteed Watercress image

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 with Garlic image

Provided by Andrea Reusing

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.