I don’t often see watercress in the fresh greens section of the Whole Foods, so when I saw it this time I grabbed it right up. Watercress has a lovely, slightly peppery taste, and my little bunch came with all its roots still in a wet ball. Watercress is high in vitamins A, C and K, and it has calcium, manganese and other good nutrients in it as well.
Don’t put your watercress in a glass of water in the windowsill — stick it straight in the fridge and make sure the roots stay wet and the leaves are damp. The small bunch I purchased was enough to add to a salad in addition to this wrap I made.
My wrap has a layer of handmade pimento cheese on a bed of red kale, and it’s topped with a fabulous cloud of crisp, pretty watercress. Those are low-carb whole wheat wraps, too. I find they have much more flavor and texture than the pasty, bland white flour kind, and they don’t stick together in the package like the white ones do either.
I enjoyed the special treat of the watercress so much that I actually looked into growing it. It doesn’t sound too difficult, but I don’t know whether or not I will actually try. So many projects, so little time!