Ingredients:
½ small Savoy cabbage or other green cabbage
1 large fennel bulb, quartered
1 large leek, white part only
4 tablespoons unsalted butter
sea salt and freshly ground pepper
juice and zest of 1 Meyer lemon
3 tablespoons chervil or parsley leaves

Directions:

  1. Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry!
  2. Melt 1 tablespoon butter in a large, wide skillet. Add the vegetables and sprinkle with ½ teaspoon salt. Cover the pan and cook for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so the vegetables steam and don’t brown.
  3. Meanwhile, simmer the lemon juice in a small skillet until there is only 1 tablespoon left. Remove from the heat and whisk in the remaining butter.
  4. Finely chop the lemon zest with the chervil or parsley. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper.

Serves 4