Watercress is an amazing ingredient to incorporate into meals: from its hearty list of vitamins to its sharp peppery flavor. It can also be wilted or enjoyed raw. While the ends of the stems can be tough, most of the stems are tender, juicy and edible. Look for watercress in clamshells or bags of pretrimmed pieces or in a bunch.
Cook 1 cup dried green lentils as the label directs, adding 2 garlic cloves to the water; drain and discard the garlic. Toss with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil; toss.
Tools You May Need
Photograph by Ryan Dausch
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.