Wilted Watercress with Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (side dish) servings
- 2 tablespoon corn oil
- 1 1/2 teaspoon kosher salt
- 12 garlic cloves, peeled and smashed
- 4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
- 1/4 cup chicken stock or reduced-sodium broth
Preparation 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. Cooks’ note:Watercress can be washed and trimmed 1 day ahead and chilled in a sealable bag.Per serving: 47 calories, 4 g fat (0 g saturated), 0 mg cholesterol, 242 mg sodium, 2 g carbohydrates, 0 g fiber, 2 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation 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. Cooks’ note:Watercress can be washed and trimmed 1 day ahead and chilled in a sealable bag.Per serving: 47 calories, 4 g fat (0 g saturated), 0 mg cholesterol, 242 mg sodium, 2 g carbohydrates, 0 g fiber, 2 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
