Watercress is a leafy green vegetable that adds a fresh, peppery flavor to dishes. It’s very nutritious, being high in vitamins A, C, and K as well as providing antioxidants, cancer-fighting compounds, and more. In this article, I will teach you two delicious ways to cook watercress—sauteed watercress with chicken and in a Chinese watercress soup with pork ribs.
1. How To Cook Watercress
1.1. Sauteed Watercress With Chicken
This simple sauteed watercress recipe pairs the fresh, peppery green with sauteed chicken breast for a nutritious main dish that comes together quickly.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 8 cups loosely packed watercress leaves, thick stems discarded
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Season the diced chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken cubes until browned and nearly cooked through, about 5-7 minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet along with the garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Add in the watercress and toss to combine. Cook just until wilted, about 1-2 minutes.
Return the chicken and any juices to the skillet and add the lemon juice. Toss to combine.
Adjust seasoning with additional salt and pepper if needed. Serve hot.
1.2. Chinese Watercress Soup With Pork Ribs
This Chinese-inspired soup features tender pork ribs simmered in broth with watercress and ginger. It’s warming, healthy, and full of flavor.
Ingredients
- 1 lb pork ribs
- 1 inch fresh ginger, peeled and sliced
- 4 cups chicken or vegetable stock
- 3 garlic cloves, smashed
- 3 green onions, cut into 1-inch pieces
- 8 cups loosely packed watercress leaves
- 2 tablespoons soy sauce
- Salt and white pepper to taste
Instructions
Bring a large pot of water to a boil. Add the pork ribs and blanch for 5 minutes to remove excess fat. Drain and rinse.
In the same pot, combine the blanched pork ribs, ginger, stock, garlic, and green onions. Bring to a boil over high heat.
Reduce heat to medium-low, cover, and simmer for 30 minutes until the ribs are tender.
Add the watercress and soy sauce. Simmer 5 more minutes.
Taste the broth and season to preference with salt and white pepper.
Serve hot with additional sliced green onions, if desired. Enjoy!
The fresh flavor of watercress shines through in both of these tasty recipes. Sauteing brings out the slight peppery bite while soup allows the delicate flavor to infuse the broth. The next time you come across watercress at the market, grab a bunch to add quick nutrition and freshness to your meals with these cooking methods.
