| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Garlic cloves; minced |
| 3 |
tb |
Olive oil |
| 6 |
bn |
Watercress; coarse stems |
|
|
; discarded and the |
|
|
; watercress rinsed |
|
|
; but not spun dry |
|
|
; (about 16 cups) |
INSTRUCTIONS
In a large heavy skillet saute 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. Saute the watercress, covered, for 2
to 3 minutes, or until it is just wilted, and season it with salt and
pepper.
Serves 8.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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