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.
Did you know that you can grow watercress in your kitchen?After Speedy cooked the gingered watercress, he left the discarded stems in a bowl of water beside the sink. At this time of the year, the corner were the bowl sits gets plenty of sunlight in the afternoon.A day later, the sad-looking wilted stems started to stand upright. Who would have thought? Two more days and the stems were growing leaves! Is it really that easy — and that fast — to grow watercress?There are several tutorials on the web for growing watercress from seeds but I only found one — a video — that used stem cuttings from grocery-bought watercress.Happy about the accident, I began changing the water daily. I’ve also started monitoring the growth of the leaves a bit more closely. When there are enough leaves to make a watercress side salad, I’ll cut off the leaves. But I will still leave the stems in the water to see how long they can continue growing. I may have to transfer the stems to two or three containers too.
Speedy's version of Laura Calder's gingered watercress printed from https://casaveneracion.com/laura-calders-gingered-watercress/ for personal use only. Not for republication nor distribution.