Wednesday, May 29, 2013

Sauteed Fiddleheads

Original recipe makes 3 cups


3 cups fresh Fiddleheads, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove Garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh Lemon juice


1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

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