- 1 clove garlic, minced
- 2 teaspoons extra-virgin olive oil
- 8 ounces watercress, tough stems removed
- Champagne vinegar or white-wine vinegar to taste
- Salt and freshly ground pepper to taste
- Saute garlic in oil in a large nonstick skillet until fragrant. Add watercress. Cook, stirring often, until wilted. Stir in vinegar, salt and pepper to taste.