Spiced Watercress

I would have used a shallot in this if I had one. The only member of the onion family not shriveled beyond recognition in my veg drawer this week (too busy to cook... makes me a bad mood) were a few chives.

This is also adapted from a recipe in my acupuncturist's cookbook (which is comprised, in turn, of recipes she adapted from sources online, so the circle of life, sans Sir Elton).

2 T olive oil
1/2 t sea salt
2 heaping T's of garlic paste (this jar of Swad garlic paste I got from the Indian grocery is magical.. it featured into a Mother's Day salad dressing with ease too. Oh, I mean to record for posterity the contents of that salad: microgreens, dried cherries, avocado, sunflower seeds, and a homemade dressing of garlic, dijon mustard, sherry vinegar, olive oil, salt and pepper.)
2 t ground cumin
1/2 t ground coriander
1/2 t cinnamon
1/4 t nutmeg
1 pound watercress, washed and trimmed
1 T diced chives

Heat oil in a skillet on medium heat. When the oil is hot add garlic and spices. Stir for a minute until fragrant and coming together as a paste. Deglaze pan with a few tablespoons of water. Add greens and toss to stir fry for a few minutes, until greens are tender, wilt slightly and turn bright green.