1 1/2   quarts water

1 1/2   teaspoons salt

1         4 ounce package fiddlehead ferns

2         tablespoons olive oil or butter

clove of garlic, thinly sliced, pinch of red pepper flakes or lemon wedges

In a medium-large pot, bring 11/2 quarts of water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water. In a 10″ skillet, heat oil or butter. Add fiddleheads and cook, stirring occasionally, about 3-5 minutes. (Optional) Add garlic and red pepper flakes and cook, stirring, until garlic is fragrant and just starting to color, about 1 minute.  Salt to taste and serve immediately.

Note: Lemon wedges may be used in lieu of garlic and red pepper flakes.

Makes 4 servings.

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