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Watercress Topping

2 bunches of watercress (about 6 cups chopped)
4 garlic cloves, chopped
1 tablespoon olive oil
Salt and pepper


Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems. In a skillet on medium-low heat, saute the garlic in the oil until golden. Add the watercress and saute until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.

Source: www.epicurious.com