Rinse the watercress thoroughly in cold water
Trim off any tough stems or damaged leaves
Pat dry or spin dry
Heat a pan with a little olive oil or butter
Add minced garlic or shallot if desired
Add the watercress to the pan
Toss or stir for 30 to 60 seconds until just wilted
Season with salt and pepper
Add lemon juice if desired
Serve immediately
Alternatively, blanch in boiling salted water for 10 to 20 seconds
Drain and squeeze out excess water
Use in soups, stir-fries, omelets, pasta, or salads