Cooked like this, watercress resembles creamed spinach, but it is both easier and more flavorful (watercress has such an interesting spicy bite).

Salt

1 medium potato, peeled and cut into 12 pieces

4 bunches watercress (1 to 1 1/2 pounds total) washed

1/2 stick (4 tablespoons) unsalted butter

Pepper

       Bring a large pot of water to a boil.  Add a tablespoon of salt and the potato, and cook for 20 minutes.

       Add the watercress to the boiling water, and when it has come back to a boil, cook for 1 minute.  Drain in a colander, pressing on the vegatables to extract as much water as possible.

       Put the watercress and potato into a food processor, and whirl until it forms a smooth puree.  Add the butter and whirl again until it has been incorporated.

       Add salt and pepper to taste, and serve.

Serves 4