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Sauteed Fiddlehead Ferns

By Molly Watson, About.com

Sauteed Fiddlehead Ferns

Photo © Molly Watson
This simple sauté highlights the fresh flavor of fiddlehead ferns with a savory richness of browned garlic. Note that grapeseed or vegetable, not olive, oil is called for - you want a neutral, clean flavor that won't compete with the delicate fiddleheads.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

  • 1 Tbsp. salt, plus more to taste
  • 1 pound fiddlehead ferns
  • 2 tsp. grapeseed or vegetable oil
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp. red pepper flakes (optional)

Preparation:

  1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  2. In a large pot bring 2 quarts water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water.
  3. 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. Serve immediately.

Makes 4 servings.

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