Sautéed Garlicky Watercress With Bacon

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.

Did you know that watercress is the number one superfood on the CDC’s nutrient-density list? If you already like this vegetable, its incredible nutritional value will give you a reason to love and embrace it even more.

Watercress is a cruciferous powerhouse packed with over 15 essential vitamins and minerals. It is loaded with vitamins C and E, iron, and calcium—boasting even more calcium than milk! It is also an exceptional source of vitamin K, rich in antioxidants, and filled with anti-inflammatory properties that help fight cancer and chronic diseases. (Did you get all this? There will be a quiz later, hee hee.)

I originally planned to share a watercress salad with you today. However, after a quick look at the blog, I realized a very similar one is already featured here.

Instead, I’ll show you how to cook watercress with bacon and garlic to create an easy side dish that’s ready in less than 30 minutes.

How to keep this dish light:

For me, a little bit of bacon never hurts. It adds an incredible depth of flavor and satisfaction to the dish. I brown the bacon and remove it from the skillet, keeping some of the rendered fat behind to sauté the garlic and watercress.

If you prefer to keep this side dish on the lighter side, you can completely drain the bacon fat and replace it with olive oil. Alternatively, you can omit the oil altogether and splash in a couple of tablespoons of water if the garlic starts to stick and brown too quickly. For a lighter option for bacon, substitue with turkey bacon or 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 prefer 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. The two bunches (about 12 ounces) used in this recipe look like a mountain when raw, but they reduce to roughly 2 1/2 cups once cooked, making 4 perfect servings. If you need to feed a larger crowd, don’t worry—this dish is easily multiplied!

Since getting our daily dose of vitamins and minerals is more important than ever, watercress is the optimal choice for packing the most nutrition into a single vegetable. I’ve been incorporating it into my own family’s meals more often. Even the picky eater in my house happily munches on raw watercress when it is paired with his favorite Vietnamese dishes. Yay!!

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Sautéed Garlicky Watercress With Bacon

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:4 servings

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

• 2 bunches (12 ounces) watercress
• 4 bacon strips
• 2 cloves garlic, chopped
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• pinch of black pepper

Instructions

1. Trim the large, tough stalks on watercress (optional). Remove discolored leaves.
2. Place the watercress in a large bowl filled with water. Wash, drain, and dry. Set aside.
3. Place bacon strips in a single layer in a large, cold skillet. Turn heat to medium.
4. 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).
5. Transfer to a paper towel-lined plate to drain.
6. Crumble or cut into small chunks. Set aside.
7. Drain fat from the skillet, leaving at least 1 tablespoon in the pan.
8. Add garlic to medium heat. Cook for 1 minute, stirring frequently. Reduce heat if needed to prevent burning.
9. Add watercress. 
10. Stir and scrape garlic off the bottom as the watercress cooks. 
11. Add sugar and salt.
12. Add bacon after most of the watercress has cooked down. 
13. Cook until the watercress is limp but still vibrant green (about 2 minutes total).
14. Transfer to a serving bowl.
15. Makes 4 servings.

Notes

• Watercress stalks are completely edible. Trimming tougher stalks 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

Keywords:watercress health benefits, watercress side dish, sautéed watercress, how to cook with watercress, watercress with bacon, watercress with garlic

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