Local Flavors, Deborah Madison
½ small Savoy cabbage or other green cabbage
1 large fennel bulb, quartered
1 large leek (or onion)
salt and freshly ground pepper
juice and zest 1 Meyer lemon
3 tablespoons chervil or parsley leaves
- Cut the cabbage, fennel, leek into very thin slices and wash. Don’t dry, though.
- Melt 1 tablespoon of butter in a large wide skillet. Add the vegetables and sprinkle with ½ teaspoon of salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter.
- Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt and season with pepper.