Watercress (Seasoned)
Yields servings
Sides
- 1 bunch watercress
- 1 teaspoon salt
- 2 tablespoons roasted, crushed sesame seeds
- To blanch watercress, keep watercress bunch whole and uncut, leaving the wire tie on. Bring a large pot of water to a boil. Holding the stem end, immerse the leaves and stems into the boiling water up to 3 to 4 inches from the end. Hold in the water for 2 to 3 minutes, until leaves and stems are wilted but still have some bite.
- Withdraw the bunch from the water and immerse in cold water to stop the cooking. Squeeze out excess moisture. Cut uncooked stem end and discard. Cut watercress into 2-inch lengths and season with sesame seeds and salt.
Our Sponsors
