(Su Teresi Kavurmasi)
~250g (about 1⁄2 lb) watercress, washed, drained, cut in medium-sized pieces
3-4 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 small-sized red Bell pepper, sliced
1⁄2 cup plain yogurt
1 clove of garlic, mashed with salt
In a medium-sized pot, sauté the onion with the olive oil. Add the red bell peppers and continue to sauté for a few more minutes. Add the watercress, salt and pepper and stir. Cover and cook until the vegetables are tender. Drizzle them with more olive oil. Serve chilled or at room temperature with Garlic Yogurt Sauce.
Benefits of Watercress:
This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced.
The leaves and shoots are used. It is a pungent bitter herb which helps to remove toxins, boosts digestion, etc.