Farmers’ Formula: Recipes From the Market

The Ingredient: Watercress

Watercress is a member of the cabbage family and a cousin to those all-powerful greens I always tell you to eat, including kale, collards, and mustard greens. I find this somewhat surprising, as the vegetable reminds me more of arugula in flavor and texture and common preparation techniques than a green I’d toss with garlic and steam. But if you look at the nutritional qualities of watercress, it makes a bit more sense. The spicy, peppery, leafy bundles are rich in the carotenoids lutein and zeaxanthin, which are known to help protect the eyes and ward off age-related macular degeneration (or AMD), the leading cause of blindness in adults.

Watercress has high levels of vitamins B6, C, E, and manganese, and has many of the same anti-cancer properties as its fellow cabbage-family greens. It is believed to be a powerful detoxifier of the body, particularly the bloodstream, and is known to increase sexual energy and fertility and increase the production of breast milk. It is also said to be the most ancient green vegetable known to man. Not too shabby for a little leaf often tossed in your salad, eh?

The Recipe: Simple Watercress Salad

1 bunch watercress, well-rinsed and torn or cut into manageable pieces

1 large clove garlic

¼ cup pine nuts, toasted

¼ cup dried cranberries

¼ lemon

2 tablespoons extra-virgin olive oil

small squirt honey

sea salt and pepper

To make the dressing, mix olive oil and honey in a small bowl. Squeeze the lemon into the dressing, add a pinch of sea salt, and briefly whisk. 

Toss the watercress with the pine nuts and cranberries. Using a garlic press, crush the garlic right over the watercress and toss. Drizzle with the dressing and toss. Finish with black pepper as desired, and enjoy!