Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced shallots
• Kosher salt and freshly ground black pepper
• 1/4 cup 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired
• 2 tablespoons thinly sliced garlic
• 1 1/2 tablespoons minced peeled ginger
• 1/4 teaspoon crushed red pepper flakes
• 6 cups coarsely chopped iceberg lettuce (about 1/2 head)
• 4 cups watercress (about 2 bunches), trimmed, cut into 2" pieces
• 4 cups cooked brown rice

Instructions

1. Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
2. Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.