To many, seeing fiddleheads in the grocery store or at the farmers market means one thing: spring has truly arrived!
While the unfurled fronds may look dainty, they are chock full of Vitamin A and Vitamin C. They are an ideal source of fibre and omega-3 fatty acids, packed full of antioxidants. All told, fiddleheads are a green, nutritional powerhouse.
So, how should you eat this early-spring delicacy? Many people enjoy adding fiddleheads to a soup, salad or omelettes, but they are also quite tasty in their simplest format: Sautéed.
Sauteed Fiddleheads
Ingredients:
1 pound fiddlehead ferns, ends snapped
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, thinly sliced (if desired)
1 teaspoon freshly cracked black pepper
squeeze of 1/2 lemon
pinch of salt
Directions:
Clean and trim the fiddleheads.
Fill a stockpot with enough water to cover the fiddleheads.
Bring water to a boil and add a pinch or two of salt.
Once a rolling boil has been reached, add the fiddleheads and boil for 4 minutes.
Drain fiddleheads and set aside.
In a large skillet, heat olive oil until hot.
Add garlic and shallot. Sauté before adding fiddleheads.
Add the fiddleheads and sauté for 3 to 5 minutes, adding fresh cracked pepper and lemon.
Remove from heat. Add a pinch of finishing salt. Serve and enjoy!
