Can be prepared in 45 minutes or less.

Ingredients

　　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

　　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 or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.