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Sautéed Fiddleheads

Sautéed Fiddleheads

1 tablespoon salt
1 pound fiddleheads
2 teaspoon olive oil
2 cloves garlic, thinly sliced
Salt, to taste
Red pepper flakes (optional)

Rinse fiddleheads. In a large pot bring two quarts of water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water. In a large frying pan, heat oil over medium-high heat. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add garlic and red pepper flakes, if you like, and cook, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt to taste.

3 Responses

  1. Bob, We ran a whole story on them last spring, you can read it here:

    by Jaime McLeod on Apr 23, 2012 at 10:02 am

  2. Fern sprouts–”Fiddleheads or Fiddlehead greens are the furled fronds of a young fern,[1] harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.
    Fiddleheads have antioxidant activity, are a source of Omega 3 and Omega 6, and are high in iron and fiber”-wikipedia

    by Beca on Apr 22, 2012 at 4:38 am

  3. What exactly are fiddleheads? Are they the heads of fiddlers found often in live shows at theme parks in the SE, like Six Flags, etc.?

    by Bob Eck on Apr 19, 2012 at 5:25 pm

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