Sauteed

1. Rinse the watercress under cold running water. Fold it up in clean paper towels and gently pat it dry.

2. Put just enough cooking oil into a skillet to coat the bottom. Heat the pan and oil for a minute over medium heat, until you can swirl the oil around with a watery consistency.

3. Add chopped garlic, onion, carrot or other veggies into the pan if you'd like to mix some with the watercress for a side dish. Watercress cooks quickly, so other ingredients need a little longer. Saute these just short of the desired doneness.

4. Lay the watercress in the skillet. Add in a few pinches of salt and any other seasonings you'd like to use. Remember, watercress is relatively peppery, so go light on cracked pepper. A little chili powder, turmeric or cumin adds some kick. Some fresh thyme or basil adds a nice complementary flavor.

5. Toss the watercress continuously with a spatula or tongs for about 1 minute, until it's just become wilted. Remove it from the skillet quickly, as even a few extra seconds can mean overcooked greens. Place the watercress on paper towels to drain.

Steamed

1. Bring a few inches of water to a boil over high heat. Place your steamer basket on top of the saucepan. Make sure it doesn't sag down into the water; if so, pour out a little of the water.

2. Give the watercress a quick wash under cold running water. Wrap it in paper towels and carefully blot it dry.

3. Spread the watercress out in the steamer basket. Let it sit for 1 minute, then turn it over with tongs. Leave it for about another minute, until it just becomes wilted.

4. Remove the watercress from the steamer basket with your tongs. Place it on paper towels to drain. Move it to your serving platter or serve it onto the plates and add a dash of salt. Add a small pat of butter or other seasonings to taste, if desired.