Sautéed Watercress
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 3 tablespoons pine nuts
- 3/4 teaspoon ground coriander
- 2 garlic cloves, finely chopped
- 2 tablespoons peanut or vegetable oil, divided
- Carbohydrate 2 g(1%)
- Fat 8 g(12%)
- Fiber 1 g(3%)
- Protein 2 g(5%)
- Saturated Fat 1 g(3%)
- Sodium 31 mg(1%)
- Calories 80
Preparation 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.
Preparation 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.
