Gingered Watercress
Gingered Watercress
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 78
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 146 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 1 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 78
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 146 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 1 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
3 bunches fresh watercress, trimmed (about 1 1/2 pounds)
3 tablespoons oil
2 cloves garlic, minced
1 knob fresh ginger, minced
1 tomato, seeded and chopped
Kosher salt and freshly ground black pepper
Directions
- Wash the cress and spin it dry. Heat the oil in a wok or skillet. Add the garlic and ginger and cook 1 minute. Add the tomato and cook to paste. Add the cress, and cook down, turning occasionally with tongs, until tender, about 10 minutes. Season and serve.
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