Speedy's version of Laura Calder's gingered watercress

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 4
Author Connie Veneracion


  • 1 big bunch watercress about 500 grams
  • 2 to 3 tablespoons cooking oil
  • 2 cloves garlic finely minced
  • 1-inch knob ginger
  • 1 tomato seeded and roughly chopped
  • salt to taste
  • pepper to taste


  • Cut off the bottom portion of the stalks of the watercress and discard. Rinse the watercress leaves and tender stalks. Press between two kitchen towels to remove the water. Or use a salad spinner.
  • Heat the cooking oil in a frying pan. Saute the garlic and ginger until aromatic. Add the chopped tomato. Sprinkle with salt and pepper. Cook, stirring often, until the tomato pieces are very, very soft.
  • Add the watercress. Sprinkle with more salt and pepper. Cook over medium heat, uncovered and with occasional stirring, until the greens are tender. By the time the dish is done, there should be very little liquid left.
  • Serve as a side dish or a vegetarian main dish.