Simple Fiddlehead Fern Salad With Mint Food

SAUTéED FIDDLEHEAD FERNS RECIPE

Sautéed Fiddlehead Ferns Recipe image

It is easy to turn fresh, springy fiddlehead ferns into a tempting, savory side dish with this simple recipe. Just be sure to use ostrich fiddleheads.

Provided by Molly Watson

Time 30m

Number Of Ingredients 4

Ingredients

1 pound fiddlehead ferns
1 tablespoon fine sea salt (plus more to taste)
2 teaspoons butter (or vegetable oil)
1 clove garlic or small shallot (peeled and sliced thinly)

Steps:

Gather the ingredients.
Bring a large pot of well-salted water to a boil.
Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.

Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Cholesterol 8 mg, Fiber 5 g, Protein 1 g, SaturatedFat 2 g, Sodium 2840 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 4 servings, UnsaturatedFat 0 g

FIDDLEHEAD FERNS

Fiddlehead Ferns image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

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