Gourmet Hacks: 5 BEST Substitutes for Watercress

Ever find yourself mid-recipe only to realize you’re fresh out of watercress?

We’ve been there, too. Funny how these leafy greens can slip our minds at the grocery store. Good news is, your dish isn’t doomed.

Our kitchens have turned into mini labs, where we’ve tested and tasted our way through heaps of greens to find the top substitutes for watercress.

Spoiler alert: Some of these swaps might even snag a permanent spot in your fridge.

Ready to save dinner and maybe discover a new favorite?

Let’s dive into these game-changing stand-ins.

What is Watercress?

Watercress is a leafy green vegetable often used in salads or as a garnish.

It has a slightly peppery taste and is rich in vitamins A, and C.

Watercress is a member of the mustard family, and its scientific name is Nasturtium officinale.

The plant grows best in excellent running water, which is why it is often found growing near streams or rivers.

Watercress can be harvested all year round, but it is at its best during the springtime.

Watercress is easy to cook with and can be added to many different dishes.

One of the simplest ways to enjoy watercress is to add it to a salad.

It also goes well with other greens, such as spinach or kale.

Watercress can also be used as pesto or added to soup for extra flavor.

For something a little different, try grilling the watercress with some vegetables or chicken.

Whatever way you choose to enjoy it, watercress is a delicious and healthy addition to any meal.

The 5 Best Substitutes for Watercress

For those who don’t enjoy the taste of watercress, plenty of other leafy greens can be used as a substitute in recipes.

Here are five of the best substitutes for watercress:

1 – Arugula

Arugula, also known as rocket salad or roquette, is a green leafy vegetable that originates from the Mediterranean.

It has a peppery, nutty flavor that goes well in salads and pizzas.

Arugula is a good source of vitamins A and C, iron, and calcium.

It also contains antioxidants, which can help to protect the body against cell damage.

Arugula is low in calories and fat, making it a healthy addition to any diet.

In recent years, arugula has become increasingly popular in the United States, thanks in part to its versatility and flavor.

Whether you’re looking for a new way to spruce up your salad or you’re looking for a pizza topping that packs a punch, arugula is worth a try.

2 – Endives

Endives are a type of leafy green vegetable that belongs to the chicory family.

The most common variety is the Belgian endive, which has a slightly bitter flavor and crisp texture.

Endives can be eaten raw or cooked, and they are often used as a garnish or in salads.

When shopping for endives, look for ones that are yellow-green in color and have crisp, firm leaves.

Avoid ones that are wilted or have brown spots.

To store endives, wrap them in a damp paper towel and place them in the refrigerator.

They will keep fresh for up to five days.

Endives are a healthy and versatile addition to any diet.

Give them a try the next time you want something new to eat.

3 – Spinach

Spinach is a versatile leafy green that can be cooked in various ways.

For a quick and easy option, spinach can be sautéed in a pan with a bit of olive oil.

This cooking method keeps the spinach leaves bright green and retains their nutrients.

If you’re looking for something different, you can try roasting spinach in the oven.

This gives the greens a slightly nutty flavor and makes them crispy on the outside.

Another option is to blanch spinach in boiling water.

This cooks the spinach quickly while also preserving its color and nutrients.

Whether you’re looking for a simple side dish or a nutrient-packed addition to your meal, spinach is a great option.

4 – Dandelion Greens

Dandelion greens are an excellent source of vitamins and minerals and can be used in various dishes.

When selecting dandelion greens, look for leaves that are deep green in color and free from blemishes.

If the leaves are bitter, you can blanch them in boiling water for a few minutes to mellow the flavor.

Dandelion greens can be eaten raw in salads or cooked in soups, sautés, and quiches.

Be sure to add them at the last minute to preserve their nutrients and flavor.

When cooking dandelion greens, it is essential not to overcook them, as they will become harsh and bitter.

Enjoy dandelion greens as part of a healthy diet, and enjoy their unique flavor and nutritional benefits.

5 – Collard Greens

Collard greens are a delicious and nutritious leafy vegetable that can be enjoyed in various ways.

One of the most popular methods is to simply steam or boil the greens until they are tender, then serve with a bit of salt and pepper.

Another option is to sauté the greens with some onions and garlic, then serve as a side dish or add to soups or stews.

Collard greens can also be enjoyed raw in salads or sandwiches or used as wraps instead of tortillas or bread.

Regardless of how you enjoy them, collard greens are a versatile and healthy addition to any meal.

Conclusion

In conclusion, these are five of the best substitutes for watercress that you can use in your recipes.

Each ingredient has a similar taste and texture to watercress, so you won’t be sacrificing flavor when you make the switch.

And best of all, each of these substitutes is easy to find at your local grocery store.

So, next time you’re in a pinch and need a watercress substitute, reach for one of these ingredients, and your dish will be just as delicious.