2000s Recipes + Menus
Sautéed Watercress
Serves4 to 6
- Active time:15 min
- Start to finish:15 min
May 2008
Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes).
- 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
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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.
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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.
- Keywords
- side,
- ian knauer,
- vegetarian,
- vegan
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