- 1 pound fiddleheads
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, sliced
- 2 green onions, chopped
- 1.5 cups grape or cherry tomatoes, halved
- handful fresh parsley, chopped
- handful fresh dill, chopped
It is important to blanche fiddleheads before sauteeing. This will remove dirt and the filmy pieces. Wash and cut the coarse stem. Blanched for 2 to 3 minutes then toss into an ice-water bath to stop them from cooking and quickly cool them and drain.
Heat oil in saucepan on medium high heat and add the fiddleheads and garlic, sauteeing for 4-5 minutes until slightly browned around the edges.
Add green onions and tomatos, salt and pepper sauteeing for 3 minutes.
Remove from pan and toss with fresh herbs. Serve immediately
Calories: 112kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Sodium: 8mg | Potassium: 557mg | Sugar: 1g | Vitamin A: 4435IU | Vitamin C: 44.1mg | Calcium: 47mg | Iron: 2mg