Kathy Gunst's Sautéed Fiddlehead Ferns with Spring Garlic

 
This recipe uses a simple, but delicious technique that 
highlights the fresh, wild flavors of spring. The fiddleheads 
are blanched in boiling water and then sautéed in good olive 
oil with lots of garlic. If you can find spring garlic, the new 
growth from a garlic plant that shoots up in the spring and 
has a deliciously subtle flavor, this dish will be even better.


Ingredients

3/4 pound fresh fiddlehead ferns
2 tablespoons extra virgin olive oil
2 to 3 cloves garlic or spring garlic, very finely chopped
Salt and freshly ground black pepper



Directions

1.	Clean and trim the ends off the fiddleheads.

2.	Bring a medium pot of water to boil over high heat. Add the fiddleheads and let cook 10 
seconds. Immediately drain the fiddleheads and place under very cold running water to 
stop the cooking and retain the green color. Keep the fiddleheads under the cold water 
until they are cool. Drain again.

3.	In a large skillet heat the oil over moderately high heat. Add the garlic and cook, stirring 
constantly, for about 10 seconds. The idea is to let the garlic just begin to turn golden 
brown, but not burn. Add the fiddleheads and cook, stirring frequently, for about 5 
minutes. Season liberally with salt and pepper. The fiddleheads are done when they 
are still crisp, with a bite, but not raw tasting. Serve hot with pasta, rice, or potatoes, or 
alongside any poultry or seafood dish. The fiddleheads can also be served at room 
temperature with vinaigrette. Serves 3 to 4.



Kathy made this dish on WBUR's Here and Now on Wednesday May 14th, 2003.

Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one, try Kathy Gunst's book
Relax, Company's Coming!  Available on Amazon

http://www.amazon.com/exec/obidos/ASIN/0743202589/wburorg-20