Watercress Topping

Directions

1. 1
   Rinse the watercress, holding it in loose bouquets.
2. 2
   Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left.
3. 3
   Discard the stems.
4. 4
   In a skillet on medium-low heat, saute the garlic in the oil until golden.
5. 5
   Add the watercress and saute until wilted and bright green.
6. 6
   Add salt and pepper to taste.
7. 7
   Serve warm or at room temperature, piled on toasted baguette slices.