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Wilted Watercress

  • Servings: 10

Source: Martha Stewart Living, February/March 1992


  • 4 bunches watercress
  • 2 tablespoons olive oil


  1. Trim large stems from watercress and discard. Wash and leave slightly wet.

  2. In a saucepan, heat oil over medium heat. Add watercress and saute until wilted, about 5 minutes. Serve immediately.


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