25 BEST WAYS TO COOK WITH WATERCRESS
These tasty watercress recipes are such a welcome surprise! From stir-fry to salad to soup and pizza, watercress is a wonderful addition to many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a watercress recipe in 30 minutes or less!
Nutrition Facts :
SAUTEED WATERCRESS
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.
SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS
Steps:
- Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
- Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
- Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.
POTATO, LEEK AND WATERCRESS SOUP WITH BAY SCALLOPS
Steps:
- In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve.
- In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat.
- Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately.
SAUTEED RADISHES AND WATERCRESS
Steps:
- Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
SAUTEED WATERCRESS WITH YELLOW SQUASH AND SESAME SEEDS
Make and share this Sauteed Watercress With Yellow Squash and Sesame Seeds recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl.
- Cut a 1/4-inch-thick slice lengthwise from each of the 4 sides of squash. Discard squash core, then cut slices lengthwise into 1/8-inch-thick strips.
- Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then sauté squash, stirring, 1 minute.
- Add watercress and half of soy mixture, then cook, stirring, until watercress is just wilted, about 1 minute. Transfer vegetables with tongs to a small bowl, discarding any excess liquid.
- Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 33.1, Fat 2, SaturatedFat 0.3, Sodium 255, Carbohydrate 3.3, Fiber 0.7, Sugar 2.3, Protein 1.3
SAUTEED RADISHES AND WATERCRESS
Categories Leafy Green Vegetable Side Sauté Vegetarian Quick & Easy Radish Fall Watercress Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
SAUTEED KOHLRABI AND WATERCRESS
Categories Leafy Green Side Sauté Quick & Easy Winter Watercress Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Discard coarse stems from watercress. In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.
SAUTEED WATERCRESS WITH YELLOW SQUASH AND SESAME SEEDS
Active time: 15 min Start to finish: 15 min
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl.
- Cut a 1/4-inch-thick slice lengthwise from each of the 4 sides of squash. Discard squash core, then cut slices lengthwise into 1/8-inch-thick strips.
- Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then sauté squash, stirring, 1 minute. Add watercress and half of soy mixture, then cook, stirring, until watercress is just wilted, about 1 minute. Transfer vegetables with tongs to a small bowl, discarding any excess liquid. Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.
WILTED WATERCRESS WITH GARLIC
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
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.
SAUTéED WATERCRESS
Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)-and they become an ideal partner for the [Buffalo salmon.](242298)
Provided by Ian Knauer
Time 15m
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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.
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