So what are fiddleheads? I saw them every spring and was very intimidated. For one thing, they are always covered in dirt which made them look very unappealing. One day, when I was in a gourmet grocery store, I saw them in a package, looking way cleaner and actually appealing. I googled what to do, and here we have my new favourite side dish for the season! If cooked properly, they are crisp, “garlicky” and delicious. They are milder than rapini, which can be too bitter for me sometimes. Good luck getting friends to try them… I would save this for a more adventurous crowd.
- 1 lb Fiddleheads
- 2 cloves garlic, minced
- Olive oil, for drizzling
- Pinch dried chilli flakes
- Salt and pepper to taste
- Bring a large pot of salted water to a boil.
- To clean the fiddleheads, trim the brown bottoms. Wash very well (they are packed with dirt).
- Add the fiddleheads to the boiling water and cook for 4 to 5 minutes, until they are tender. Strain and dry.
- Heat a tablespoon of olive oil in a sauté pan. Add the garlic and sauté until fragrant, about 30 seconds. Add the fiddleheads and sauté until they are heated through and coated evenly with the garlic oil. Sprinkle with the chilli flakes and salt and pepper to taste. Serve hot and enjoy.