This is a recipe I made myself, last time we had watercress.

I liked it so much that I felt I had to share it, so I hope you like it too.

  • 1 bag watercress, chopped
  • 2 Medium potatoes, peeled & diced
  • 1 tin cannelini beans
  • 1 large onion, thinly sliced
  • 500ml chicken stock
  • 2-3 cloves garlic, chopped
  • Butter

Gently fry the onions in butter.

  • Add the garlic and potato and continue to cook for a few minutes, stirring to avoid sticking and burning.
  • Add the chicken stock, bring to the boil and simmer for about 15 minutes.
  • Add the cannelini beans,

return to the boil and continue to simmer for a further 10 mins.

  • Stir in the chopped watercress, return to the boil and serve.