Sauteed Fiddleheads

by Judy Griffin on April 17, 2014

Their season is short for this sweet tasting vegetable

Their season is short for this sweet tasting vegetable

“Spring comes little, a little. All April it rains.
The new leaves stick in their fists; new ferns still fiddleheads.
But one day the swifts are back. Face to the sun like a child
You shout, ‘The swifts are back!'”  – Anne Stevenson

Ingredients:

  • 1 Bunch Fiddleheads
  • 2 cloves Garlic, crushed & chopped
  • 1 tbsp Olive Oil
  • 1/2 lemon, squeezed
  • Himalayan Salt
  • Ground Black Pepper

*Important to wash thoroughly in water with added lemon juice

  1. Remove the dry, sheath like papery particles.
  2. Fill a medium bowl with cool water; add 1 tsp salt and the lemon juice.
  3. Clean by immersing them into the water. Then transfer them to paper towel to drain.

Directions:

It’s recommended to steam before sauteing.

  1. Put them on a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  2. Heat olive oil
  3. Add garlic, heat until golden
  4. Add fiddle heads
  5. Saute 2 minutes, flip to the other side and saute 2 more minutes.
  6. Add Salt, Pepper, and Freshly squeezed lemon

Serve & eat em up

Serve over Mung Bean Pasta for a tasty meal.

Serve over Mung Bean Pasta for a tasty meal.

This scrumptious gluten free pasta is an ideal upgrade to your basic pasta

This scrumptious gluten free pasta is an ideal upgrade to your basic pasta

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