Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 8
Ingredients
2 large garlic cloves, minced
3 tablespoons olive oil
6 bunches of watercress, coarse stems discarded and the watercress rinsed but not spun dry (about 16 cups)
Preparation
In a large heavy skillet sautƩ the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. SautƩ the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.
