PREP: 5 minutes | COOK: 10 minutes | YIELD: 4 x ½-cup servings
This watercress is not your typical side dish of greens. In fact, it has a peppery kick that will wake you up and keep you reaching for another spoonful to accompany your meal. Enjoy!
1 small russet potato, about ½ lb (225 g), peeled and cut into 1-inch pieces
3-4 large bunches watercress, about 1½ lbs (680 g), root ball removed and discarded, and cress washed well
1 Tbsp (15 ml) extra virgin olive oil
¼ tsp (1.25 ml) sea salt
Pinch white pepper
Place potato pieces in a very large pot filled with cold water. Place on stove over high heat, bring to a boil and add a generous pinch of salt. Cook until potato is tender when pierced with a knife, 8 to 10 minutes. Add watercress and cook barely 1 minute until bright green. Drain both into a colander and use a rubber spatula or the back of a spoon to press out as much water as possible.
Transfer to a food processor and whirl until it forms a pure. Add olive oil, salt and pepper, and whirl again until thoroughly combined.
NUTRITIONAL VALUE PER SERVING:
Calories: 78 | Calories from Fat: 33 | Protein: 5 g | Carbs: 9 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 128 mg | Cholesterol: 0 mg
