Sautéed Watercress

• 2 tablespoons peanut or vegetable oil, divided
• 3 tablespoons pine nuts
• 2 garlic cloves, finely chopped
• 3/4 teaspoon ground coriander
• 1/4 teaspoon hot red-pepper flakes
• 3 bunches watercress (1 lb), cut into 2-inch pieces

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl.
2. Add remaining tablespoon oil to skillet, then saute garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.
3. Add watercress and saute, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.

peanut, pine nuts, garlic, ground coriander, hot redpepper, bunches

Taken from www.epicurious.com/recipes/food/views/sauteed-watercress-242330 (may not work)