Watercress and Green Tomatoes in Browned Butter

1. 1

   Add the watercress to a serving platter, as if it were a bouquet of flowers, with the stems on one end, and leaves on the other.

2. 2

   Slice tomatoes 1/2-inch thick and scatter them in and around the leaves, set aside.

3. 3

   Place the butter in a small heavy bottomed saucepan over medium heat, stirring occasionally.

4. 4

   When the foam subsides, and the color turns to a golden brown, about 4 minutes, turn off the heat.

5. 5

   While it's still hot, scrape out all of the melted butter and browned bits from the pan with a spatula.

6. 6

   Pour butter onto the leaves of watercress and sliced tomatoes.

7. 7

   Season tomatoes well with flaky sea salt and black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.