Sauteed Kohlrabi and Watercress

1. 1

   Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips.

2. 2

   Discard coarse stems from watercress.

3. 3

   In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and saute kohlrabi, stirring, until crisp-tender, 5 to 10 minutes.

4. 4

   Add lemon juice and saute kohlrabi, stirring, 1 minute more.

5. 5

   Remove skillet from heat and immediately stir in watercress.

6. 6

   Season vegetables with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.