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While watercress does bring the peppery bite cooks mention whenever watercress comes up, I find watercress, especially when cooked, also holds a lingering rose flavor. And, like bok choy, watercress keeps its springy crunch, even when steamed. Biting through a watercress stems is just like trimming the ends of tulips before dropping them into a vase. That's why I leave the watercress stems on in this recipe, while tearing the spinach stems off.

Steamed Watercress, Spinach, and Peas
Serves 4

About 5 ounces of fresh spinach, cleaned thoroughly and drained
About 5 ounces of fresh watercress, cleaned thoroughly and drained
1/4 cup frozen peas
Salt, to taste

Put the steamer over to boil on high heat. While waiting for the steamer to boil, remove any tough stems from the spinach.

When the water in the steamer reaches a boil, layer the spinach in the bottom of the steamer. Then pour the frozen peas in next. Last, place the layer of watercress on top.

Place the lid on top of the steamer. The vegetables should take about five minutes to steam, but begin checking them at three minutes. Depending on how tender your green are, they will cook fast.

Remove to platter, toss with some salt to blend the flavors, and serve immediately. Think of monks or spring.