Sauteed Kohlrabi and Watercress

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound small kohlrabi bulbs (about 1 bunch)
  • 1 bunch watercress
  • 1 tablespoon unsalted butter
  • 1 tablespoon rendered duck fat or 1 additional tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
Directions
  • Peel kohlrabi with a vegetable peeler and cut into 2-inch long julienne strips. Discard coarse stems from watercress. In a large heavy skillet, heat butter and reserved duck fat over moderately high heat until foam subsides and saute kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and saute kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.


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