Perhaps your recipe calls for watercress, and you are 1) all out of watercress at the moment, 2) unable to find any at the grocery store, or 3) just plain over it and happy to switch things up. Well, ...

Swap spinach or kale for this vibrant, peppery green in salads, stir-fries, and beyond.Crisp and peppery, watercress is a pungent leafy green that tastes great in salads, stir-fries, and other dishes.

Oh, lettuce. It beefs up salads and adds a final healthy flourish to our plates. But honestly, it can get a little boring. So we’re making a case for putting a little more thought into your leaves.

Place the watercress in a large salad bowl. Cut the avocado into quarters lengthwise, remove the pit and cut crosswise into thin slices. Slide the fruit off the skin into the bowl.

Watercress is more than a pretty garnish. This often-overlooked cruciferous vegetable is not only low in calories, but also chockful of vital nutrients that support cardiovascular, bone and eye ...

Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil.

The vitamin C helps the watercress keep its vibrant green color. If you’re dairy-intolerant, skip the milk and use stock or water, and garnish with frizzled shallots instead of sour cream.

If you want to revive fresh watercress that has wilted, you can try plunging it into a cold ice bath for about 20 to 30 seconds. Finally, make sure to rinse watercress thoroughly before using it.

Watercress survives in sunny spots with wet conditions. Space plants 8 inches apart and transplant them outdoors after the frost. If planting in a pot, make sure the soil is completely wet before ...