Yesterday Evan (my husband) came home with a treat you can only get this time of year, a bag full of fiddleheads.
A fiddlehead is the very young, and yet unfurled, frond of a fern. For about 3 weeks each year, between the end of April and the middle of May here in the Northeast, the fiddleheads of the Ostrich fern are harvested and can be found in the produce section of your local grocery store. These rare and delicious greens are full of antioxidants, iron, and provide both Omega 3 and Omega 6 fatty acids.
So, how do you cook fiddleheads? Like spinach, these greens can be a little bitter, so my favorite way to enjoy them is lightly sautéed in a skillet with butter, garlic, and just a pinch of salt. We enjoyed ours with a roasted duck. Delicious!
- 2-3 c Fiddleheads
- 1 tbsp butter (Kerrygold recommended)
- 1 tsp minced garlic
- 1/4 c water
- pinch of salt
- Melt butter in a skillet.
- Sautee garlic until golden brown.
- Add fiddleheads.
- Stir until well coated with butter and garlic.
- Add 1/4 water and cover immediately.
- Let steam until they are bright green and begin to unfurl (3-5 min).
- Salt to taste and serve immediately.