Fiddleheads With Sundried Tomatoes, Onions and Garlic

Name: Fiddleheads With Sundried Tomatoes, Onions and Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 cups fiddlehead ferns; 2 teaspoons vegetable oil or 2 teaspoons butter; 1/2 cup diced onion; 1 tablespoon diced sun-dried tomato packed in oil; 2 garlic cloves, thinly sliced; 1 teaspoon fresh diced parsley; 1/4 teaspoon red pepper flakes (optional)

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Recipe 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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

cups fiddlehead ferns
2

teaspoons vegetable oil or 2 teaspoons butter
¹⁄₂

cup diced onion
1

tablespoon diced sun-dried tomato packed in oil
2

garlic cloves, thinly sliced
1

teaspoon fresh diced parsley
¹⁄₄

teaspoon red pepper flakes (optional)

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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