Sautéed Watercress Recipe

Sautéed Watercress Recipe

  • 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
  1. 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.
  2. 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.
  3. Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
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