This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusings recipes.
Cooks note:
Watercress can be washed and trimmed 1 day ahead and chilled in a sealable bag.
Recipe information
Total Time
15 min
Yield
Makes 8 (side dish) servings
Ingredients
2 tablespoon corn oil
12 garlic cloves, peeled and smashed
4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)
1 1/2 teaspoon kosher salt
1/4 cup chicken stock or reduced-sodium broth
Preparation
Step 1
Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
Step 2
Serve with garlic cloves arranged on top.
Nutrition Per Serving
Per serving: 47 calories
4 g fat (0 g saturated)
0 mg cholesterol
242 mg sodium
2 g carbohydrates
0 g fiber
2 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/718932/2?mbid=HDEPI) ›
