In a large sauce pan add Olive Oil, spinich, watercress, cucumber, 1/2 of the garlic cloves (crushed), pine nuts and sautee for a few minutes until the spinich, arugala and watercress are soft and wilty. Pour mixture into a blender. Add the rest of the garlic cloves. Add a little more Olive Oil. Puree. Serve with your favorite pasta; try nonwheat pasta...yummy. For creamier texture add Okra.