Sauteed Fiddlehead Ferns Recipe


About 1/2 pound of fiddlehead fern - washed and pre-cooked

2 cloves hard-neck garlic - peeled and finely minced

2 or more tablespoons of Herb d'Provence

Cooking fat - either olive oil or pig lard


Sauteed Fiddlehead Ferns Recipe

Just about the only recipe for fiddlehead ferns. So, why go against the flow?

Prep your fiddlehead ferns by removing all the remaining chaff, washing thoroughly in multiple bowls of cold water, and either boiling the ferns ofr 10 minutes, or steaming them for 20 minutes. Then drain.

1. Wash the fiddleheads well. Remove any remaining chaff by running a finger through the curl or simply rinsing with plenty of water.

2. Steam for 10-20 minutes, and then cool in an ice bath and dry on a kitchen towel or in a salad spinner.

3. In a large skillet heat your oil/fat, until hot and add the fiddleheads and garlic cloves.

4. Saute over medium heat for 2-3 minutes. In the last minute or two, add the herbs, salt and pepper to taste, and then serve while hot.

serves 4-6