Watercress

Watercress is a peppery green that's great in salads, but it can also be cooked quickly to create a flavorful side dish. Here's how to do it:

Watercress is a member of the cabbage family, and it has a long history of cultivation. It was first grown in ancient Greece, and it was later introduced to Rome. Watercress was a popular food in the Middle Ages, and it was often used in salads and soups. In the 16th century, watercress was brought to the Americas by European colonists. Today, watercress is grown all over the world, and it is a popular ingredient in many different cuisines.

Prep time: 5 | Cook time: 10 | Serves: 2

Ingredients

• Watercress
• Olive oil
• Lemon juice
• Salt
• Pepper

Instructions

1. Wash the watercress and remove the stems
2. Heat the olive oil in a pan over medium heat
3. Add the watercress and cook until wilted, about 2 minutes
4. Season with salt and pepper
5. Remove from the pan and serve immediately

Why It Works

• Cooking watercress quickly helps to preserve its bright green color and peppery flavor.
• The addition of lemon juice and salt helps to brighten the flavor of the watercress.
• Adding olive oil to the pan helps to prevent the watercress from sticking and burning.