Ingredients

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

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

Preparation

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.

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Ingredient Spotlight

IN THIS RECIPE
Garlic
IN THIS RECIPE
Watercress
IN THIS RECIPE
Baby Bok Choy
FEATURED
Rhubarb

Reviews

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Reviews (2 reviews)

choffman | 10/24/2018
Very good with the recommended broiled shrimp.
ellen3409 | 07/18/2015
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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What We're Cooking Now

Name: Sautéed Watercress and Bok Choy
Yield: 4 servings
Cuisine: Asian
Ingredients: 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