Preparing Field Cress

1. Shake out loose dirt, then trim the tough stems from the cress.

2. Place the cress in a bowl of lukewarm water. Stir the water gently with your hands to loosen sand and grit, then lift out the cress and pour out the water.

3. Fill the bowl with fresh water and rinse the cress again. Continue to rinse the cress until no grit appears at the bottom of the bowl.

Steam, Saute or Microwave

1. To steam field cress, place a small amount of water in a large saucepan. Turn the heat on high and bring the water to a boil, then reduce the heat to medium-low so the water simmers. Put the washed field cress in a steamer basket or colander, then place the basket in the saucepan with the bottom of the steamer above the simmering water. Cover the pan and steam the cress until the leaves are tender -- usually about 3 to 5 minutes.

2. Saute field cress in a skillet with a small amount of hot cooking oil, using approximately 1 teaspoon of oil for every 3 cups of cress. Saute the cress at medium-high for about 2 to 3 minutes, stirring constantly. You can also saute the cress in a small amount of hot chicken or vegetable broth.

3. Microwave damp field cress in a microwave-safe dish with no additional liquid. Cover the dish loosely with wax paper or microwave-safe plastic wrap and cook the cress for about 4 to 5 minutes, or until the leaves are tender.