A leafy green that is a close cousin to mustard greens, cabbage, and arugula. watercress has been cultivated in Europe, Central Asia, and the Americas for millennia and is used as both food and medicine. It contains more than 15 essential vitamins and minerals – more iron than spinach, more calcium than milk, and more vitamin C than oranges.
One of the best culinary aspects of watercress is it
versatility. It can be used as a salad green (a very nutritious one!) with Romaine lettuce or fresh spinach, steamed and eaten as a vegetable, and in soups for a subtle, peppery flavor. It’s also a standard ingredient for sandwiches in Britain for both common and high tea.
watercress with Garlic and Scrambled Eggs
¾ tablespoon sesame oil
1-tablespoon sambal (chili paste) or fresh chili
Salt to taste
1. Heat oil in a pan. Add the sambal chili and fry till fragrant.
2. Throw in the watercress and stir-fry briskly for a moment or 1-2 minutes. Season to taste with salt.
3. Transfer to a serving dish and serve immediately over rice.