Garlicky Watercress & Bell Pepper Saute

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garlicky watercress bell pepper sauté
  • 4Servings


  • 2 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 1 small yellow bell pepper, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 8 ounces watercress, trimmed
  • 1/4 teaspoon crushed red pepper


In large skillet, cook garlic in oil over medium-high, stirring often, until fragrant, 1 minute. Add bell pepper and onion and cook, stirring often, until softened, about 3 minutes. Stir in watercress and crushed pepper; season and cook until watercress wilts, about 2 minutes.