Gingered Watercress

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
Share This Recipe


3 bunches fresh watercress, trimmed (about 1 1/2 pounds)

3 tablespoons oil

2 cloves garlic, minced

1 knob fresh ginger, minced

1 tomato, seeded and chopped

Kosher salt and freshly ground black pepper


  1. Wash the cress and spin it dry. Heat the oil in a wok or skillet. Add the garlic and ginger and cook 1 minute. Add the tomato and cook to paste. Add the cress, and cook down, turning occasionally with tongs, until tender, about 10 minutes. Season and serve.