SAUTEED WATERCRESS WITH GARLIC (for six)

2 large garlic cloves, minced

3 tablespoons olive oil

6 bunches watercress, coarse stems removed and discarded and the watercress rinsed but not spun dry (about 16 cups)

1. In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress and stir the mixture until it is combined well. Saute the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.

from Gourmet Magazine, October, 1991