Active Time

　　15 min

　　Total Time

　　15 min

　　This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

　　

Ingredients

Makes 8 (side dish) servings

　　2 tablespoon corn oil

　　12 garlic cloves, peeled and smashed

　　4 bunches watercress (about 20 ounces), trimmed (about 12 packed cups)

　　1 1/2 teaspoon kosher salt

　　1/4 cup chicken stock or reduced-sodium broth

　　

Step 1

Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.

　　

Step 2

Serve with garlic cloves arranged on top.

　　

Nutrition Per Serving

Per serving: 47 calories

　　4 g fat (0 g saturated)

　　0 mg cholesterol

　　242 mg sodium

　　2 g carbohydrates

　　0 g fiber

　　2 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/718932/2?mbid=HDEPI) ›

　　Cooks’ note:

　　Watercress can be washed and trimmed 1 day ahead and chilled in a sealable bag.