A Good Dish

making food simpler

Rethinking Watercress

I never paid much attention to watercress. For most of my life, it appeared only as an occasional garnish or in a salad in an upscale restaurant. Then one day, wanting something other than broccoli or bok choy, I ordered it as a cooked vegetable at our local Chinese restaurant. I was hooked! Bright green, garlicky, good texture (not mushy) and none of the bitterness of raw watercress – how could I resist? It was so flavorful that I was certain there had to be drawbacks: Surely it must contain MSG to make it taste so good? When I tried to replicate the dish in my kitchen, I was surprised when it was so easy to make. Just some chopped garlic sautéed in oil, a sprinkle of salt, a splash of broth or water and a lot more watercress than you might imagine – it shrinks almost as much as spinach. If you like a hearty helping of greens, plan at least one bunch per person. Leftovers are always welcome in our home – another vegetable for tomorrow that is already prepared.

Watercress is high in vitamins A, C and K among other nutrients and very low in calories (Let me Google that for you). More importantly to a cook, it is one of those green vegetables available at all times of year, especially valuable in winter and early spring when you are tired of kale and cauliflower. This simple recipe is especially delicious with mashed or boiled potatoes.

bowl by Mary Barringer
bowl by Mary Barringer

SAUTÉED WATERCRESS

  • 2 large cloves garlic, peeled and minced
  • 1 Tablespoon olive, avocado or grapeseed oil
  • 1 big pinch of kosher or sea salt
  • 2 bunches of watercress, washed and cut in half (or smaller if you prefer more delicate bites)
  • 1/4 cup stock or water

Heat a large sauté pan and then add oil.

Add garlic and salt, turn heat to medium and cook about one minute – do not brown.

Add watercress and stir until beginning to change color and wilt.

Add the broth or water and stir occasionally until most of the water has evaporated and the watercress has softened, about 3-4 minutes. Some like it still crisp while others prefer it limp. Try it at various points in cooking the first time you make it until you figure out how you like it prepared. Taste for salt and add more if you feel it needs it.

Feeds 2 (in our home) -4 people as a side dish.

A Fat Radish

IMG_2067I don’t love raw radishes but I do love their color. So I eat them when they arrive in the spring, not only because I think variety is healthy but also since I’ve read repeatedly that radishes are good for digestion. Plus, they are low in calories and high in fiber. My problem is that I don’t love their sharp taste. On a positive note, I have found that I dislike them less when I salt them and as I get older (maybe my de-sensitized tastebuds?). Eating raw, salted thinly-sliced radishes on buttered bread, as the French do, is delicious, which may have more to do with the wonderful taste of butter and bread. So why bother, you wonder?

Radishes are a fine source of dietary minerals. And they can be quite beautiful, especially the pink and purple ones. The watermelon radish, my favorite, is available late summer and fall and stores well into the winter and even spring in the fridge. This is a mildly spicy variety, which is good in small pieces in a salad, adding crunch and color. And the color – wow! A thin white ring surrounds the gorgeous magenta interior and just under the skin lies a bright lime green layer. If you peel it very lightly, yes, it resembles a slice of watermelon. A few slices enliven a crudite platter or a salad, but my favorite way to eat it is lightly sautéed. You can roast radishes alongside your other winter veggies like parsnip, rutabaga, carrot and beet but a simple sauté leaves a slight crunch while losing the sharp bite. The color is enough to brighten a dark winter table!

bowl by Silvie Granatelli
bowl by Silvie Granatelli

Sautéed Watermelon Radish

Wash and gently peel two radishes so as not to lose all of the green flesh that lies just under the surface. Cut in a large dice or into small triangles like watermelon slices. Heat a teaspoon or two of olive oil in a wide frying pan and when shimmering, sauté 2 cloves of minced garlic. Add a sprinkle of salt, add the radishes and a big pinch of thyme and black pepper. Cook, stirring often until starting to brown and the radish pierces easily with a fork but is not soft. Add a little water if they start to stick to the pan. Taste to see if you want more seasoning and serve warm.