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

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Instructions

1. 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.;