RECIPE COURTESY OF CHEF TINA MARIE GREEN of KISSING ROCK KITCHENS
Fiddlehead ferns are the fronds of specific types of edible ferns. Usually, it is the ostrich ferns that grow in the northeast U.S. that find their way into fiddlehead dishes. The flavor is a bit grassy, a little nutty, and even a little artichokey. They are a bit like asparagus, actually. Look for them in spring (usually the first 3 weeks in May) at your farmers' markets and some grocery stores, like Whole Foods. Not all ferns are edible (some are toxic) even though they look alike, so don't forage, unless you have a true expert with you.
This simple recipe from Kissing Rock Kitchens is a tasty way to experience these little fairy-like treats. If you would like to learn more about them, here is a great post from VeganYumYum.com on fiddleheads.
Ingredients
1 lb. fiddlehead ferns
6 garlic cloves, peeled and finely minced
4 or more tablespoons of chopped fresh herbs (such as basil, parsley, thyme, lovage)
Combination of olive oil and coconut oil (if you are not allergic to dairy, you can use butter or ghee)
Combine
Wash the fiddleheads, removing any fuzz found in the “curl” of the fiddlehead (easily done by running a finger gently through the curl or simply rinsing with plenty of water). Pat dry. This will help the fiddleheads to saute more appropriately.
In a large skillet, heat your oil/ghee, until hot and add the fiddleheads and garlic cloves. Cook over medium heat, stirring occasionally, until the fiddleheads are soft with just a hint of crispness left to them. I simply keep taking one out and eating it to find out if they were done. I don’t like them overly crisp, as I feel they are not as flavorable but when they are well cooked and tender, they are delicious!
Serve
In the last minute or two, add the herbs, salt and pepper to taste, and then serve while hot. You can toss these with roasted radishes to make a wonderful warm salad!
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