Savoy Cabbage and Fennel with Parsley-Lemon Butter

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

Cut the cabbage, fennel, and leek into very thin slices and wash. Donít dry.

Melt 1 tbsp of the butter in a large, wide skillet. Add the vegetables and sprinkle with Ĺ tsp salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure thereís a little moisture so that the vegetables steam and donít brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tbsp 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 into the vegetables. Toss well with the herb butter, taste for salt, and season with pepper.

-Deborah Madison, Local Flavors