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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)and they become an ideal partner for the Buffalo salmon. Ingredients:
2 tablespoons peanut or vegetable oil, divided |
3 tablespoons pine nuts |
2 garlic cloves, finely chopped |
3/4 teaspoon ground coriander |
1/4 teaspoon hot red-pepper flakes |
3 bunches watercress (1 lb), cut into 2-inch pieces |
Directions:
1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.
2. Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.
3. Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
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