- 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.