Wilted Watercress with Garlic

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  12 clove or 36g

• Watercress

  Raw

  12 cup, chopped or 408g

• Salt

  Table

  1 ½ tsp or 9g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

Directions

1. Peel and smash the garlic cloves.Heat a dry 12-inch heavy skillet or wok (not nonstick) over medium heat until hot. Add oil, then garlic, and cook, tossing constantly, until garlic is deep golden. Add watercress and salt, then reduce heat to medium-low and cook, tossing constantly, 45 seconds. Add stock and toss again, then cook, covered, until stems are crisp-tender and leaves are just wilted, about 20 seconds.
2. Serve with garlic cloves arranged on top.