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How to Cook Watercress

by
author image K.T. Parker
K.T. Parker is the author of multiple fiction novels and many articles, mostly about health topics. Her education in nutrition augments her pursuit of a degree in Naturopathy.
How to Cook Watercress
A close-up of fresh watercress. Photo Credit mitrs3/iStock/Getty Images

Watercress is in the same family as mustard and cabbage,with a somewhat bitter, peppery taste. The vegetable is full of vitamins, minerals and antioxidants. A serving has more iron than spinach and provides 312 percent of your daily vitamin K requirements, according to Food Facts. It also contains lutein, vitamin A, manganese and vitamin C. Three cups of watercress have 11 calories, 1 gram of carbohydrates and 2 grams of protein. You can easily serve raw watercress in a salad, sandwich or smoothie, but you can also steam or saute the plant.

Prepping the Plant

Step 1

Prepare the watercress for use, if you have bunches still attached to the roots instead of a bag of ready-to-use watercress.

Step 2

Wash the watercress in cold water.

Step 3

Trim off the stems with a kitchen knife.

Step 4

Dry the watercress leaves with a paper towel or put in a salad spinner to remove the excess moisture.

Steamed

Step 1

Follow the directions for your steamer. If you're using a pot with a steamer insert or metal colander, fill it with enough water to just touch the bottom of the insert or colander.

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Step 2

Bring the water to a boil over high heat.

Step 3

Add the watercress to the steamer, insert or colander, depending on your equipment. Reduce to medium heat and cover the steamer or pot to keep in the steam.

Step 4

Steam watercress for approximately one minute, just until the leaves wilt. Season to taste with salt, pepper or other preferred flavors.

Sauteed Watercress

Step 1

Heat oil in a dry skillet on medium heat.

Step 2

Add watercress to the heated oil and stir with a spatula or cooking spoon.

Step 3

Continue to toss the watercress in the skillet for 45 seconds or more until the leaves wilt and the stems are tender-crisp. Serve immediately.

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References

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