Craig in the kitchen: Sauteed fiddlehead ferns

May 2010

By Craig Bergeron

This recipe is super easy and so delicious. I like to make this as a side dish served with pork tenderloin, steak, grilled chicken, or codfish.

1 lb. cleaned fiddleheads
2 cloves chopped garlic
1 tbs. Spoon Olive Oil
sea salt/fresh ground pepper

Bring a large pot of water to a boil, add fiddleheads, and cook for about 3 minutes. Have a large bowl of iced water to dump them into when there done. After you immerse them in the ice bath, drain and pat dry. Heat a heavy skillet on medium heat, and add olive oil. Once the oil is heated, add the fiddleheads and stir frequently. Add salt and pepper. Cook about 2 minutes, then add your chopped garlic, and cook for about 2 minutes more or until tender.

See how easy that was? You can also give them a splash of white wine a minute before you pull’em off the stove. I like to serve these veggies with a drizzle of warm, salted butter, a squirt of apple cider vinegar, or yellow mustard. Eat up; you won’t be disappointed.