Wilted Watercress With Roasted Garlic Recipes

WILTED WATERCRESS

Wilted Watercress image

Provided by Martha Stewart

Number Of Ingredients 2

Ingredients

4 bunches watercress
2 tablespoons olive oil

Steps:

Trim large stems from watercress and discard. Wash and leave slightly wet.
In a saucepan, heat oil over medium heat. Add watercress and saute until wilted, about 5 minutes. Serve immediately.

SAUTEED WATERCRESS WITH GARLIC

Sauteed Watercress with Garlic image

Provided by Liza A

Time 20m

Yield 3-4 (side dish) servings

Number Of Ingredients 4

Ingredients

2 tbsp olive oil
6 garlic cloves, minced or grated
2 bunches watercress, trimmed and rinsed thoroughly
½ tsp kosher salt, or to taste

Steps:

Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.
Add watercress and salt; cook, stirring constantly, for about 40 seconds.
Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.

WILTED WATERCRESS WITH GARLIC

Wilted Watercress with Garlic image

Provided by Andrea Reusing

Categories Wok Garlic Side Stir-Fry Low Carb Low Cal Dinner Lunar New Year Healthy Watercress Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 5

Ingredients

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.

WATERCRESS WITH GARLIC AND SCRAMBLED EGGS

Watercress with Garlic and Scrambled Eggs image

This zesty combo of fresh watercress, garlic, and scrambled eggs puts a flavorful spin on any morning meal.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 cup watercress, stems removed
2 large eggs
Coarse salt and freshly ground black pepper

Steps:

Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.

Nutrition Facts : Calories 191 g, Cholesterol 372 g, Fat 14 g, Protein 14 g, Sodium 157 g

WILTED SPINACH WITH ROASTED GARLIC

Wilted Spinach with Roasted Garlic image

Provided by Sara Foster

Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 3

Ingredients

12 garlic cloves, peeled
4 tablespoons olive oil, divided
3 6-ounce bags fresh spinach

Steps:

Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

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