Wilted Watercress With Roasted Garlic Food

BAKED NEW POTATOES WITH WILTED WILD GARLIC

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
• Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

SPICY SOBA NOODLES WITH WILTED WATERCRESS

Steps:

• Bring a large pot of water to boil on high heat. Add the soba noodles and cook until done, about 8 minutes (or cook according to package directions).
• In the meantime, prepare the dressing by mixing together the soy sauce, chile-garlic sauce and sesame oil. Set aside. (I made half the recipe and used maybe 1 1/2 tsp soy sauce for the dressing - that was enough for me).
• Drain the soba in a colander.
• Put the greens into the hot pot, then return the soba noodles to the pot along with the neutral oil. The residual heat will wilt the greens.
• Add the dressing and toss. Serve warm or at room temperature.

WILTED WATERCRESS WITH ROASTED GARLIC

Steps:

• preheat oven to 400. wrap garlic and 1/2 T garlic foil in foil. Roast for 20 minutes. heat remaining oil over med-high heat. add watercress and garlic with oil from packet. saute about 2 minutes. season with salt and pepper

WILTED WATERCRESS

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.

WILTED WATERCRESS SALAD

Steps:

• In a large bowl, toss watercress and onions; set aside. In a skillet, cook bacon until crisp. Remove bacon; crumble and add to watercress mixture. To the drippings, add brown sugar, vinegar, lemon juice and Worcestershire sauce; bring to a boil. Pour over salad and toss to coat; serve immediately.

WILTED WATERCRESS WITH GARLIC

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.