s SAUTEED WATERCRESS **** s |
Ingredients
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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: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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