s SAUTEED WATERCRESS **** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
1-12-2010 very good, served with buffalo salmon, cooks down to not
much!
***
Serves4 to 6

* Active time:15 min
* Start to finish:15 min

May 2008
Here, quickly sautTed greens get some spice and a kick of heat (thanks
to red-pepper flakes).

* 2 tablespoons peanut or vegetable oil, divided
* 3 tablespoons pine nuts
* 2 garlic cloves, finely chopped
* 3/4 teaspoon ground coriander
* 1/4 teaspoon hot red-pepper flakes
* 3 bunches watercress (1 lb), cut into 2-inch pieces

*
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 sautT 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 sautT, turning with tongs, until wilted, 3 to
4 minutes. Season with salt and pepper. Serve sprinkled with pine
nuts.

Recipe by Ian Knauer

Notes:

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