Ingredients

2 bunches of watercress (about 6 cups chopped)

　　4 garlic cloves, chopped

　　1 tablespoon olive oil

　　Salt and pepper

　　

Step 1

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.

　　

Step 2

In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.