Fiddleheads With Sundried Tomatoes, Onions and Garlic

Submitted by Rita1652

"Fiddlehead ferns are earthy goodness having a flavor similar to asparagus and are available from April through July in many specialty markets."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 473.18 ml fiddlehead ferns
• 9.85 ml vegetable oil or 9.85 ml butter
• 118.29 ml diced onion
• 14.79 ml diced sun-dried tomato packed in oil
• 2 garlic cloves, thinly sliced
• 4.92 ml fresh diced parsley
• 1.23 ml red pepper flakes (optional)

directions

1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
2. In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
3. In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
4. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.