This rather unassuming green has a surprisingly intense and assertive peppery flavor. If you like arugula, you'll probably like watercress. The stems and leaves are very tender and can be eaten raw in salads, sandwiches, pesto, and cold soups like gazpacho. Although you lose the crisp texture during cooking, watercress also makes a fantastic addition to things like stir-fries, hot soups, and healthy casseroles.
Here are some recipes to kick-start your cooking - and mine!
• Pumpernickel, Watercress, and Mushroom Bread Salad from The Kitchn
• Watercress and Cabbage Stir-fry from The Kitchn
• Steamed Watercress, Spinach, Peas from The Kitchn
• Avocado and Watercress Salad from Gourmet
• Watercress-Cauliflower Soup from Martha Stewart
• Goat Cheese and Watercress Tea Sandwiches from Epicurious
• Gnocchi with Tomatoes, Pancetta, and Wilted Watercress from Eating Well
After finding these recipes, I'm tempted to head back to the store to pick up some watercress of my own for dinner tonight.
Do you have a favorite way of using watercress?