Sautéed Cabbage with Fennel and Garlic

INGREDIENTS:

• 1 small head cabbage (1 1/4 pounds), cored and sliced thin

• 1 tablespoon extra-virgin olive oil

• 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

• Salt

• 2 garlic cloves, minced to paste

• 1/4 teaspoon red pepper flakes

• 2 teaspoon lemon juice

• 2 tablespoon grated Parmesan cheese

PREPARATION:

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.