Seasoned Watercress

Ingredients

1 bunch watercress (about 6 - 8 ounces)
1 scallion, finely chopped
½ teaspoon minced fresh garlic
1 teaspoon sesame oil
1/8 teaspoon salt, more or less to taste
½ teaspoon sesame seeds

Directions

1. In a large pot boil 10 cups with 2 teaspoons of salt. 

2. Using a knife, trim off tough stem ends and wash watercress. 

3. Once the water reaches a boil, submerge the watercress, stir and cook until wilted, 30 - 40 seconds. Remove watercress and rinse with cold water until cool enough to handle. Drain, and gently squeeze out excess water. 

4. Cut vegetables into 2-inch pieces and add to a medium bowl. Add scallion, garlic, sesame oil and salt. Using your fingers, crush the sesame seeds into the bowl and toss the watercress with your hands, squeezing occasionally. Set aside for 10 minutes prior to serving. 

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Quick Tips

• Watercress can be eaten raw or cooked. Its raw taste is peppery and slightly bitter. Cook watercress has a more mild flavor. 

• Watercress is a good source of vitamin C, vitamin K, potassium and lutein zeaxanthin.