Sautéed Cabbage with Fennel and Garlic | America's Test Kitchen

Ingredients

• 1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
• 3 tablespoons 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 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese