If that looks like a whole lotta roughage, you're right. This quick-sauteed watercress wasn't inedible taste-wise but it was unchewable tooth-wise, unless perchance you're a cow.
NEXT TIME Read and heed the instructions: "two bunches watercress, coarse stems discarded".
Because watercress is so healthful and this bit cooked in literally two minutes, "I'll be back." Stems discarded.
FROM THE ARCHIVES For other quick-quick vegetable recipes, see here in the Recipe Box.
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Hands-on time: 2 minutes
Time to table: 3 minutes
1 teaspoon olive oil
Watercress, coarse stems removed, washed in running water, shaken but not spin- or towel-dried
1 tablespoon garlic (from a jar) or 1 clove minced garlic
Squeeze of lime juice
Salt to taste
Heat the oil in a skillet til shimmery. Add the watercress (NO COARSE STEMS!) and cook for 1 minute. Add the garlic and lime juice and cook for another minute. Salt generously, serve and enjoy.
Per Serving: 60 Cal (63% from Fat, 8% from Protein, 28% from Carb); 1 g Protein; 5 g Tot Fat; 1 g Sat Fat; 5 g Carb; 0 g Fiber; NetCarb5; 58 mg Calcium; 0 mg Iron; 16 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Gourmet October 1991