Stir-Fried Watercress a.k.a. “Creek Salat” Stir-Fry

watercressHickman County has so many streams with fresh spring water that watercress is abundant.  It stays green all year, doesn’t freeze, and is filled with Vitamin C and iron. When it is blossoming, it might be a bit tangy.  I don’t eat the blossoms but you might like them.  It is easiest to pick watercress with scissors (which I keep in my vehicle at all times), and take care not to pull it up by the roots.  You can trim off the little bits of roots later but leave the rooted parts of the plants to keep growing.  The beauty of watercress is that it will only grow in clean, fresh spring water, and will not grow in polluted water, so we have fresh chemical free greens available all year. Warning, you might get your feet wet!

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.

watercress-nasturtium-officinale_~WE062021Rinse 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.


One thought on “Stir-Fried Watercress a.k.a. “Creek Salat” Stir-Fry

  1. Pingback: Celebrate Spring with a Farm Egg Quiche (made with yogurt)! | Arts & Ag Tour

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