Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)—and they become an ideal partner for the Buffalo salmon<\a>.
Recipe information
Total Time
15 min
Yield
Makes 4 to 6 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
Add remaining tablespoon oil to skillet, then sauté 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.
Step 3
Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
