CABBAGE AND FENNEL WITH LEMON BUTTER

1 small head savoy cabbage

2 fennel bulbs

3 leeks

4 TBS butter

juice and zest of 2 lemons

salt and pepper

Slice the leeks, fennel bulb, and cabbage thinly. Melt half the butter in a large skillet over medium heat. When sizzling, add the leeks, and cook for a few minutes. Add the fennel and cook a few minutes longer. Finally, add the cabbage, cover, and cook until it is wilted. Add the lemon juice and zest and stir until mostly evaporated. Add the rest of the butter. Season with salt and pepper. Sprinkle with some chopped fennel frond and serve.

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