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:
- Trim and rinse fiddleheads, removing any brown ends or mushy parts.
- In a large pot bring 2 quarts 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. Serve immediately.
Makes 4 servings.
