Still starved for fresh greens, I bought 3 large bunches of watercress in Chinatown. The photo here shows 1 bunch of cleaned, trimmed cress. I’m a bit embarrassed to admit that before coming to Hawaii I only considered cress for 2 things: tea sandwiches and a plate garnish. Pretty sad, no? Both these ideas came from my training in London, but I’m glad I’ve overcome these limitations in my thinking and have embraced watercress for the versatile, nutritious vegetable it truly is.
Watercress, like mustard greens (see earlier post), is a cruciferous vegetable and like its cousins broccoli and cabbage, has long been recognized as an important source of calcium, iron and folic acid. According to Wikipedia, it is one of the oldest known leaf greens eaten by humans (read more). Eaten raw, watercress is prized for its peppery flavor; but when cooked, it takes on a more savory, almost tangy character, that stands up well like to strong flavors such as garlic or fermented black bean sauce, both popular preparations in restaurants serving knowledgeable Chinese clientele. Again, if you like strong flavored greens such as endive, chicory or broccoli rabe, there’s a good chance you will enjoy watercress both raw and cooked.
Perhaps the best incentive to add this delicious green to your culinary repetoire is the exciting research coming out of the University of Ulster (UK) in the last year about the anti-cancer properties of watercress. That study found that daily intake of a modest amount of watercress (about 85g) can significantly reduce an important cancer trigger, namely DNA damage to white blood cells; as well as lowering cholesterol and improving absorption of lutein and beta-carotene, key minerals for eye health and the prevention of age-related conditions such as cataracts. Read more about this on the Medical News Today site.
If you’re lucky enough to live near Alresford, Hampshire, UK, you can attend the Watercress Festival on Sunday, May 11, 2008. There is also a newer festival in the US that celebrates watercress in Osceola, Wisconsin — the third annual fest should be in late spring (no details available yet).
Here on Oahu, watercress grows in a most amazing locale. This close view of the Sumida Farms in Aiea (at right) shows us the lush vegetation amid irrigation culverts one would expect in a watercress farm.
But the larger view reveals that this beautifully cultivated and landscaped oasis of edible green fronts one of the major east-west thoroughfares on Oahu, Farrington Highway, and is bounded on its other three side by a large shopping mall, Pearlridge Center! The first photo is taken from the highway, which sits right beside the northernmost end of Pearl Harbor, and looks to the northeast corner of the farm. The second photo is taken from the northern (mauka) side of the shopping center, looking back towards Pearl Harbor (makai) and the highway side of the farm. Cultivation and harvest is year-round, as evidenced by the taller dark green patches adjacent to apparently harvested lighter colored patches. What a poetic resource!
So how to incorporate watercress into your diet? Well, instead of looking for specific recipes for watercress, again I would recommend using it in your own favorite preparations for fresh spinach or braised greens. Of the 3 bunches we bought, one was braised with garlic using the same method as for the Mustard Greens (see post), one was used along with spinach in Sukiyaki (coming soon), and one was flash-cooked for later use as a topping for Okinawan soba or ramen. When we buy very perishable greens such as watercress or mustard greens, I will usually either garlic-braise or flash-cook them within a day of purchase. Cooked, the greens take up less precious fridge space and are no longer susceptible to wilting. I’ve also provided myself with some handy timesavers for mid-week meals: with cold potatoes and eggs, we can have a frittata in 20 minutes, or an omelet in 10; with a few additional spices and perhaps a sauce, we will have a great pasta; with a sesame dressing, we have a cooked salad to accompany any meal; after a 10 second buzz in a microwave, we have a great topping for ramen; or it can provide a healthy boost to your favorite soup recipe — a couple of nights ago we added some flash-cooked watercress in the last 10 minutes of cooking a homemade chicken vegetable soup. One recipe still on the back burner in my mind is to substitute all of the spinach in a spinach dip with watercress — I’ll get back to you on that one, but if someone out there does it sooner, I’d love to hear how that worked for you!
Until then, here is my method for flash-cooking watercress, or any easy-to-cook green.
1 large bunch watercress, about 1lb (450g)
2-4 TBL. olive oil
2-5 cloves garlic, diced (optional)
sea salt (optional)
Trim hollow stems of watercress to about 1-inch (5cm) of the leafy parts. Wash thoroughly in clean water, and vinegar-water solution (see Mustard Greens post for detailed directions on washing leafy greens). Cut into 2-inch (10cm) lengths.
Heat wok or other large pot just to smoking point. Add enough olive oil to coat wok/pot, then add garlic, if using, and let gently brown (about 10-15 seconds), then remove from pan.
Add watercress, and using 2 wooden spoons or spatulas, turn to coat with oil. Add more oil to the sides of the wok, if necessary, but not directly on the greens. Continue cooking on medium-high to high heat until the cress wilts and becomes bright green. Remove from heat and add salt to taste, if using (I don’t use salt if I’m not using the greens right away). Cover and leave in pan another 5 minutes.
Gently squeeze greens to remove excess moisture, and either dress and use right away, or store in fridge for up to 3 days. If storing, be certain the greens will be cooked again (as in soup, Plasto, tortilla, etc.). If using as a ramen topping or side dish, microwave briefly to heat through before serving.
2-4 cloves garlic, finely minced
3 TBL. toasted (aka “dark) sesame oil
1 TBL. raw sugar
1 tsp. sea salt
2 TBL. mirin, sake, or sherry
1 tsp. soy sauce
Sesame seeds for garnish (optional)
Mix together sugar, salt, mirin and soy sauce. Stir to dissolve sugar. Pour over cooked cress and garnish with sesame seeds.
Watercress and vegetable tempura kamaboko top this ramen for an easy, nutritious one-bowl meal.