Sauteed Watercress

The EatingWell Diet (2007), EatingWell Serves Two

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Peppery watercress is nicely balanced by sweet garlic and tart vinegar in this quick saute.

Sauteed Watercress

Makes: 2 servings, about 1/2 cup each

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  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 2 4-ounce bags watercress, tough stems removed
  • Champagne vinegar or white-wine vinegar to taste
  • Salt & freshly ground pepper to taste


  1. Saute garlic in oil in a large nonstick skillet until fragrant. Add watercress. Cook, stirring often, until wilted. Stir in vinegar, salt and pepper.


Per serving: 56 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 116 mg sodium; 350 mg potassium.

Exchanges: 1 fat

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