Sauteed Kohlrabi and Watercress

• 1 pound small kohlrabi bulbs (about 1 bunch)
• 1 bunch watercress
• 1 tablespoon unsalted butter
• 1 tablespoon reserved rendered duck fat from Crisp Duck Breast with Pink Peppercorn Sauce or 1 tablespoon additional unsalted butter
• 2 tablespoons fresh lemon juice

1. Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips.
2. Discard coarse stems from watercress.
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. Add lemon juice and saute kohlrabi, stirring, 1 minute more.
5. Remove skillet from heat and immediately stir in watercress.
6. Season vegetables with salt and pepper.

kohlrabi bulbs, watercress, unsalted butter, from crisp, lemon juice

Taken from www.epicurious.com/recipes/food/views/sauteed-kohlrabi-and-watercress-14594 (may not work)