Fiddleheads With Sundried Tomatoes, Onions and Garlic

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim and rinse fiddleheads, removing any brown ends or mushy parts.
  • In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
  • In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
  • 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.
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