I like to use a large cast iron skillet.
Chop bacon into small bits and fry until almost crispy. Alternatively, or in addition to bacon, add diced firm water-packed tofu, and let it fry in the bacon grease (or oil) until golden on several sides.
Add diced sweet onions or fresh scallions and minced garlic from the garden, fry one or two minutes until soft.
Rinse a huge pile of watercress. Clean off any yellowed leaves, grasses or other unwanted debris. Chop, starting at the thicker stems, about one inch in length. Toss the chopped stems into the mix for a minute, then pile the rest of the greens into the pot. Add a dash of Bragg’s Aminos (available at Wild Duck Soup) or good soy sauce, fresh ground black pepper and cover with a lid.
At this point you can turn off the heat, wait two or three minutes and then stir to mix all ingredients.
Serve over rice or quinoa or millet (also available at Wild Duck Soup).
You can also scramble a few eggs if you make a hole in the center of the greens or cook them in the juices after you’ve emptied the pan.
You can add finely diced jalapenos, or any kind of peppers (add that to the onions), or include any other fresh veggies that suit your fancy. Diced tomatoes at the end are delicious, or a fresh salsa, barely heated. The main thing is to add the watercress at the end and heat it only long enough to wilt it.