CREAMED WATERCRESS WITH GINGER AND SH I ITAKE S

Hands-on time: 20 minutes Total time: 20 minutes Makes: 10 to 12 servings The bold peppery flavour of watercress puts a modern twist on classic creamed spinach. A handful of shiitakes and a hit of fiery fresh ginger give this rich yet nutrient-packed side an Asian-inspired feel. 4 bunches watercress (about 650 g total), trimmed 2 bunches spinach (about 650 g total), trimmed 6 tbsp butter 3 cups sliced stemmed shiitake mushrooms 4 shallots, halved and thinly sliced 2 tbsp grated fresh ginger 3 cloves garlic, minced 6 tbsp all-purpose flour 3 cups milk, warmed 1 tsp salt ½ tsp pepper In large saucepan of boiling salted water, cook watercress and spinach until wilted and bright green, about 1 minute. Drain. Using rubber spatula, press out excess liquid to drain well. Roughly chop. Meanwhile, in large nonstick skillet, melt butter over medium heat; cook mushrooms and shallots, stirring occasionally, until softened, 5 to 7 minutes. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until smooth; cook, stirring, until thick enough to coat back of spoon, 1 to 2 minutes. Stir in watercress, spinach, salt and pepper; cook, stirring, until watercress and spinach are coated, about 1 minute.

PER EACH OF 12 SERVINGS: about 129 cal, 6 g pro, 7 g total fat (4 g sat. fat), 12 g carb (2 g dietary fibre, 4 g sugar), 20 mg chol, 480 mg sodium, 502 mg potassium. % RDI: 16% calcium, 14% iron, 66% vit A, 30% vit C, 33% folate.