Watercress

Watercress
Originated in Europe and Asia, said to be eaten by the Greeks and the Romans it has since been exiled to Asian cuisine, mixed in with pepper beef and garlic chicken. In the recent years of Epicurean exploration Watercress has resurfaced on menus all over, bringing with it the "Slow Food" revolution and "Good Eats".

No longer a strictly Asian food, watercress is what I call the answer to nasty spinach.
High in vitamin A and C it contains the same nutrients as mustard greens while maintaining a spicy flavor unlike any other.

Another Asian-identified veggies with unique flavor is Bok Choy. Seen widely in the Chinese foods you get in the carton, but go very well with anything sweet, spicy, salty, pungent and delicious.

Some foods inspire people and watercress is one of those greens that provides a creative platform unlimited by cooking, raw dieting or special diets.

Take Watercress.com. An entire website dedicated to the uneducation of the vegetable. Recipes for salads, sandwiches, pies, sides and the enthusiastic society focus on the promotion of this fantastic food.

My go-to Watercress recipe is very simple.

2 tsp dark sesame oil
1 tbsp vegetable oil
1 tbsp chopped garlic
1 tsp sesame seeds (optional)
1 tbsp dark soy sauce
1 tsp fish sauce (optional)
1 tbsp mirin or rice wine vinegar
1/2 chili garlic paste (optional) or crushed pepper flakes
pinch of salt and pepper
2-3 bunches of watercress, about 1/2 lb to 1 lb fresh

1. Heat oils in pan on Medium-High heat. Sesame oil will raise the smoke temperature of the vegetable oil, so if your oil is staring to smoke turn the heat down!

2. Add garlic and seeds, let brown, not burn.

3. Rinse Watercress thoroughly. Watercress is grown in sandy wet soil so be sure to rinse and repeat, otherwise you'll be eating sand!

4. Add Watercress to pan. you can rim a little of the stems if you wish, depending on the time of year you are cooking, the stems can be tough or chew.

5. Add liquids. Let the greens cook down, turning once or twice for even cooking. *If you want to preserved the color of the greens, and with it more nutrients, blanch the greens in lightly salted water and then add to the oil.

6. Season with left over ingredients to taste. If you like more spice add more!

7. Serve warm.

The last time I made this, Sunday, its all I had for dinner and it was very satisfying. I'd serve it with grilled chicken or a baked fish or over noodles.

Be sure to look up Watercress and look for it in your local Whole Foods or International Market. I promise if you try it once, you cook it again and again!

Happy Cooking!