Stewed Watercress and Wild Garlic
6 servings
15 minutes
Braised watercress and ramsons are the true embodiment of spring freshness and rich natural flavors. This dish has deep roots in European cuisine, combining the spicy notes of garlic and coriander with a mild heat from chili peppers to create a rich flavor palette. The warmth of vegetable oil releases the aroma of spices, while pine nuts add a subtle nutty sweetness and crunch. Watercress and ramsons, with their slight bitterness, become tender when braised, perfectly complementing meat dishes or serving as a standalone vegetarian snack. The simplicity of preparation makes this dish accessible to any cook, while its rich taste evokes the awakening of nature, stirring appetite and inspiration.
1
Heat a tablespoon of vegetable oil and fry pine nuts with a pinch of salt. Stir until the nuts turn golden, about two minutes. Then remove them with a slotted spoon.
- Vegetable oil: 2 tablespoons
- Pine nuts: 3 tablespoons
- Salt: to taste
2
In the pan where the nuts were fried, add another spoon of oil, finely chopped garlic, coriander, and dry chili flakes, season with salt and pepper, and keep on medium heat for about half a minute to let the spices release their aromas.
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Ground coriander: 0.8 teaspoon
- Chili flakes: 0.3 teaspoon
- Ground black pepper: to taste
3
Add coarsely chopped watercress and wild garlic to the pan and sauté, gently turning the greens with tongs, for three to four minutes until soft. Then sprinkle with nuts and serve. As a vegetarian appetizer or a side dish to meat.
- Garden cress: 450 g
- Wild garlic (ramson): 250 g
- Pine nuts: 3 tablespoons
