This compellingly delicious dish is so simple: just peppery-flavored watercress quickly sautéed and served on top of toasted bread. And with the first bite, you can tell that watercress is a healthful boon to your body; in fact, it’s an antioxidant superfood. In a recent study of nutrient values of forty-seven fruits and vegetables, watercress was rated number 1 (kale is number 15). It’s extremely high in vitamins A, C, and K and has more calcium than milk.
Watercress often appears at farmers’ markets tied in bunches, and lately, we’re finding organic watercress still attached to its roots in supermarkets.
Serves 4 as an appetizer; 2 as sandwiches
Time: 15 minutes
8 to 10 ounces watercress (chopped, about 4 lightly packed cups)
3 or 4 garlic cloves, minced or pressed
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 thick slices of bread
Rinse the watercress and shake or pat it dry. Holding a bunch at the base, cut the leaves and stems crosswise every inch until you get to the thick stems without leaves; discard these. Pour the olive oil into a heavy skillet and have the garlic, watercress, salt, and pepper close at hand because the cooking process goes very quickly.
Lightly toast or grill the bread. Warm the skillet on medium heat and cook the garlic, stirring constantly, until golden, about a minute. Add the watercress and toss until bright green and wilted, probably less than a minute. Sprinkle with salt and pepper.
Pile the watercress on the toast and serve immediately.
To tame the peppery sharpness of this dish and to make it a more substantial sandwich, top the watercress with slices of fresh mozzarella. Watercress Toast is a jolt of green goodness as an appetizer before Cheesy Risotto with Grapes, Fettuccine with Caramelized Onions and Yogurt, or Mushroom Barley Salad. Or enjoy it as an accompaniment and counterpoint to Celery or Celeriac Soup Two Ways or Roasted Carrot Gazpacho.