- 2 pounds watercress
- 4 tablespoons butter
- 2 large p
- Rinse the watercress. Trim away the root ends, including the filamentous white parts. Reserve three dozen leaves in cold water. Rinse the remaining watercress a second time.
- Melt the butter in a 6-cup saucepan. When the foam subsides, stir in the watercress. Lower the