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
-
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.
