Steamed watercress

Steamed watercress

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Watercress is a versatile green that is good when cooked, and it’s quick and easy to wilt or steam it in a pan. Stir it into couscous with roasted vegetables, serve as a side vegetable, or make it into soup. Choose good, strong watercress with robust, thick stalks.

Ingredients

Quantity Ingredient
600g watercress
1 garlic clove
glug light olive oil

Method

  1. Wash the watercress and chop roughly. Slice the garlic. Place a frying pan that has a lid over a medium-high heat with the oil. When it starts to sizzle, drop in the garlic and watercress, the latter still a little wet from washing. Pop the lid on for one minute, then uncover and stir. As soon as the watercress has wilted, it is ready.

Variation

  • To make watercress soup, boil 100 g potatoes in 800 ml vegetable stock until soft. Add ½ quantity steamed watercress, then blend immediately to get the brightest green soup. Add a dash of cream. Serves 4.

Storage

  • The watercress will keep well for four days in a sealed container in the fridge. Reheat in a pan until hot right through and adjust the seasoning if necessary.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again