Watercress and Green Tomatoes in Browned Butter

• 1 bunch watercress
• 3 large ripe green tomatoes, sliced 1/2-inch thick
• 6 tablespoons unsalted butter
• Sea salt
• Freshly cracked black pepper

1. Add the watercress to a serving platter, as if it were a bouquet of flowers, with the stems on one end, and leaves on the other.
2. Slice tomatoes 1/2-inch thick and scatter them in and around the leaves, set aside.
3. Place the butter in a small heavy bottomed saucepan over medium heat, stirring occasionally.
4. When the foam subsides, and the color turns to a golden brown, about 4 minutes, turn off the heat.
5. While it's still hot, scrape out all of the melted butter and browned bits from the pan with a spatula.
6. Pour butter onto the leaves of watercress and sliced tomatoes.
7. Season tomatoes well with flaky sea salt and black pepper and serve immediately.

watercress, green tomatoes, unsalted butter, salt, freshly cracked black pepper

Taken from www.foodandwine.com/recipes/watercress-and-green-tomatoes-in-browned-butter (may not work)