We all know that leafy greens are what we should be eating—lettuce, spinach, collard greens, kale, and more—-but watercress!?! Have you added that to your leafy green list?
Watercress is often overlooked as a leafy green food source. It is a cousin to mustard greens and cabbage. Watercress is a succulent plant that bears, small, round, slightly scalloped leaves which in summer produce tiny white flowers that become small pods with two rows of edible seeds.
Watercress is noted for its versatility from a culinary aspect. It can be used as a salad green with romaine lettuce or fresh spinach—or any other leafy green that you desire. It’s peppery flavor is great in soups and steamed vegetable dishes too.
The Kitchn Cookbook coauthor Sara Kate Gillingham recommends that one can use watercress with pasta by pureeing one bunch of watercress with a large handful of grated Parmesan, a small handful of pine nuts or walnuts, a pinch of grated lemon zest, and a clove of garlic. Slowly adding olive oil until a desired consistency is reached. In a mocktail, she notes that you can blend a handful of watercress & a spoonful of honey with a cup of coconut water & the juice of one lime——sounds inviting for summer.
Stir up a drink & prepare a pasta with watercress this season. But if you haven’t seen watercress at your local market just as I haven’t, ask for it and/or check specialty markets.
Watch the leafy green aisles for watercress this season—a healthy vegetable we shouldn’t be skipping!
Credit: Unknown magazine cutout w/feature on Watercress
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