In Good FlavorWatercress simply sautéed with garlic and topped off with crispy bacon crumbles is a delicious combination. With the health benefits of watercress and the indulgence of bacon, this simple side dish has the best of both worlds.
Did you know that watercress is a superfood? In fact, it tops the CDC’s list of the most nutrient-dense superfoods. If you like the vegetable but are unaware of its nutritional value, now there is a reason to love and embrace it even more.
Watercress is a cruciferous vegetable with over 15 essential vitamins and minerals. It is a vitamin K powerhouse and is packed with vitamins C and E, as well as iron and calcium. In fact, it has more calcium than milk!
Among its lengthy list of benefits, watercress is high in antioxidants and has anti-inflammatory properties. It also helps fight cancer and chronic diseases. (Did you get all this? There will be a quiz later, hee hee.)
I had planned to share a watercress salad with you today, but after taking a quick look-see at the blog, I realized there is already a very similar one here.
A change of plan was in order. These days, we all have to work with what is on hand. I had garlic and bacon, so this simple side dish was born. I’m pleased with its simplicity and fantastic flavor, which come from just a few ingredients.
How to keep this dish light:
For me, a little bit of bacon never hurts. It adds so much flavor and satisfaction. I brown and remove the bacon, keeping some of the fat in the skillet to sauté the garlic and watercress. If you want to keep the dish on the lighter side, completely drain the bacon fat and replace it with olive oil. Or, instead of the oil, add a couple of tablespoons of water if the garlic starts to stick and brown too quickly.
Alternatively, you can swap out the bacon for turkey or use a vegetarian/vegan bacon substitute.
What does watercress taste like?
Watercress is slightly peppery, similar to arugula. It has tender leaves and crispy green stems. Both the leaves and stems are edible, although I personally like to trim off the thicker stalks.
Recipe highlights:
- Trim larger stalks off watercress, optional. Wash and dry.
- Brown bacon in a large skillet. Transfer to a paper towel-lined plate to drain.
- Crumble bacon when cooled. Set aside.
- Drain fat from the skillet, leaving at least 1 tablespoon in the pan.
- On medium heat, add garlic. Cook for 1 minute, stirring frequently. Reduce heat if needed to prevent burning.
- Add watercress.
- Add sugar and salt.
- Stir and scrape garlic off the bottom as the watercress cooks.
- Add bacon after most of the watercress has cooked down.
- Cook until the watercress is limp but still vibrant green.
- Transfer to a serving bowl.
- See the recipe card for detailed instructions.
How to prep watercress:
Soak in a large bowl of water, drain, and dry before use. Remove yellow or discolored leaves. Trim the bigger, tougher stalks (optional).
Can baby watercress be used?
Mature watercress has a more full-bodied bite. I prefer it for sautéeing, although baby watercress can be used. Because it is more delicate and tender, it will require less cooking time.
Just like spinach, watercress cooks down substantially. Two bunches (or about 12 ounces) used in this recipe look like a lot uncooked. Once cooked, it reduces to about 2 1/2 cups, which serves 4. If you need more, don’t worry. This dish could easily be multiplied.
Since getting our vitamins and minerals is more important now than ever, watercress is optimal for getting the most out of one vegetable. I have been incorporating it more into my family’s diet. Even the picky eater in my house will eat raw watercress when it is served with his favorite Vietnamese dishes. Yay!!
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Sautéed Garlicky Watercress With Bacon
Description
Watercress simply sautéed with garlic and topped off with crispy bacon crumbles is a delicious combination. With the health benefits of watercress and the indulgence of bacon, this simple side dish has the best of both worlds.
Ingredients
Instructions
- Trim the large, tough stalks on watercress (optional). Remove discolored leaves.
- Place the watercress in a large bowl filled with water. Wash, drain, and dry. Set aside.
- Place bacon strips in a single layer in a large cold skillet. Turn heat to medium.
- Turn the bacon over when the bottom side is brown. Cook until the second side is brown. Turn over once or twice, if needed, for even browning on both sides (8-12 minutes total cook time).
- Transfer to a paper towel-lined plate to drain.
- Crumble or cut into small chunks. Set aside.
- Drain fat from the skillet, leaving at least 1 tablespoon in the pan.
- Add garlic to medium heat. Cook for 1 minute, stirring frequently. Reduce heat if needed to prevent burning.
- Add watercress.
- Stir and scrape garlic off the bottom as the watercress cooks.
- Add sugar and salt.
- Add bacon after most of the watercress has cooked down.
- Cook until the watercress is limp but still vibrant green (about 2 minutes total cook time).
- Transfer to a serving bowl.
- Makes 4 servings.
Notes
- Watercress stalks are completely edible. Trimming tougher stalk is optional.
- Starting the bacon in a cold pan helps to render the fat and prevents sticking.
- This recipe is best with mature watercress, but if using baby watercress, reduce cooking time.
- Sources: Centers of Disease Control and Prevention and HuffPost
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I never knew you could cook watercress. My mother used to make something like this except with spinach. It was one of the things that could convince us kids to eat our veggies!
I love your mom’s secret weapon, bacon! It makes everything taste better 🙂
Watercress is excellent cooked. My mom used to make watercress soup when we were kids. I didn’t appreciate it as much then as I do now.