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Recipe

Sautéed Watercress and Bok Choy

By Genevieve Ko August/September 2015 Issue
Scott Phillips

Servings: 4

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

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

Nutritional Information

  • 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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Reviews

  • 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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