Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Sautéed Fiddleheads
Haven't tried fiddleheads before? Try this easy recipe for these baby fern fronds that only come out in spring.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Author
Melissa Torio
Ingredients
½
cup
fiddleheads
1
tablespoon
ghee
alternative: virgin coconut oil
2
cloves
garlic
minced
1
onion
sliced
½
cup
cherry tomatoes
halved
1
yellow bell pepper
sliced into 1-inch pieces
sea salt
to taste
ground black pepper
to taste
Instructions
Handling the Fiddleheads
Clean the fiddleheads several times in cold water, removing the brown papery husks as much as possible.
Cook them in boiling water for 15 minutes or steam them for 10-12 minutes.
Making the Recipe
In a pan set to medium heat, add the ghee (or coconut oil).
Once hot, add the onions and garlic. Cook until onions are translucent.
Add the tomatoes and cook for 1-2 minutes.
Stir in the yellow bell pepper. Cook for a few more minutes.
Add the cooked fiddleheads. Mix everything together.
Serve warm and enjoy.