Fiddlehead Ferns

Fiddlehead ferns are very sought after in the culinary world. They are not usually cultivated but rather harvested by individuals. They have a very short season of only a few weeks in the early spring. I have had them a few times before but had never cooked them before yesterday! Like most fresh, seasonal produce, you don’t have to do a whole lot to make them taste delicious.

IMG_5511Fiddlehead Ferns

1 cup of fiddlehead ferns

1 tbsp olive oil

1 clove garlic, minced

1 tsp crushed red pepper flakes

Directions

Wash the fiddleheads by putting them in a colander and dunking it into a bowl of cold water. Swish them around a little bit to make sure you get rid of any dirt that may be caught in the spiral. Remove the colander from the water.

Fill a pot with cold water and pour the fiddleheads into the cold water. Bring to a boil and cook the fiddleheads until they all raise to the surface (about 5 minutes).

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Mince your garlic while the fiddleheads are boiling

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Heat the 1 tbsp of olive oil in a saute pan and add the minced garlic and red pepper flakes

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Add the cooked fiddleheads and saute until they brown on the edges

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Serve with your protein of choice!

WW Points: 3 points for the entire serving*

*the only points come from the oil so you can eliminate this by using a PAM spray if needed.

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