1 large garlic clove
2 tablespoons olive oil
3 bunches watercress (about 8 cups)
1/2 fresh lemon
salt and pepper to taste

Rinse watercress and discard coarse stems. Place oil into a non-stick pan, and place minced or pressed garlic into the oil. Heat over low to medium heat for 1 minute. Be careful not to let the garlic burn. Add freshly rinsed watercress, and sauté for 3-4 minutes or until it wilts. Remove from heat, squeeze on lemon and flavor with salt and pepper. Serve as an accompaniment to mash potatoes and beef, chicken, or duck.

Serves 4.

 

 

 

 

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