Lunch: Gingered Watercress
Ingredients
3 bunches fresh watercress, trimmed (about 1 1/2 pounds)
3 tablespoons oil
2 cloves garlic, minced
1 knob fresh ginger, minced
1 tomato, seeded and chopped
Kosher salt and freshly ground black pepper
Instructions
Wash the cress and spin it dry. Heat the oil in a wok or skillet. Add the garlic and ginger and cook 1 minute. Add the tomato and cook to paste. Add the cress, and cook down, turning occasionally with tongs, until tender, about 10 minutes. Season and serve. SERVINGS: 6 Calories: 78Total Fat: 7 gramsSaturated Fat: 1 gramsProtein: 3 gramsTotal carbohydrates: 3 gramsSugar: 1 gramFiber: 1 gramsCholesterol: 0 milligramsSodium: 146 milligrams
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
