Fiddleheads With Sundried Tomatoes Onions And Garlic Food

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FIDDLEHEADS WITH SUNDRIED TOMATOES, ONIONS AND GARLIC



Fiddleheads With Sundried Tomatoes, Onions and Garlic image

Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fiddlehead ferns
2 teaspoons vegetable oil or 2 teaspoons butter
1/2 cup diced onion
1 tablespoon diced sun-dried tomato packed in oil
2 garlic cloves, thinly sliced
1 teaspoon fresh diced parsley
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  • In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
  • In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
  • Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.

Nutrition Facts : Calories 33.9, Fat 2.5, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 2.8, Fiber 0.5, Sugar 0.9, Protein 0.4

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