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Sautéed Watercress and Bok Choy

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Serves 4

  • by from Fine Cooking
    Issue 136

This quick Asian take on sautéed greens is perfect with Spicy Miso-Broiled Shrimp.

  • 2 tsp. vegetable oil
  • 3 cloves garlic, thinly sliced
  • 7 to 8 oz. watercress, cut into 1-inch pieces
  • 4 oz. trimmed baby bok choy, cut into 1-inch pieces
  • Kosher salt
  • 2 Tbs. chicken broth or water
  • 1/2 tsp. toasted sesame seeds

Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the watercress and bok choy; sprinkle with 1/2 tsp. salt. Add the chicken broth or water, cover, and cook, stirring occasionally, until just wilted, about 2 minutes. Sprinkle with the sesame seeds.

nutrition information (per serving):
Calories (kcal): 35, Fat (kcal): 2.5, Fat Calories (g): 25, Saturated Fat (g): 0, Protein (g): 2, Monounsaturated Fat (g): 1, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 1, Sodium (g): 170, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

Easy and delicious. The bitterness of the greens with the punch of the garlic is addictive. Don't skip the toasted sesame seeds and be more generous with them than the recipe calls for.

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