Anti Inflammatory Sautéed Watercress with Garlic
Total time12 min
Prep time5 min
Cook time7 min
4.5(16)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 large bunches watercress (about 8 oz total), tough stems trimmed
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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