Recipe by Emma Frisch
• Prep Time: 10 minutes
• Cook time: 10 minutes
• Yield: About 6 side servings
• Allergens: dairy
Fiddleheads could vaguely resemble the cross-bred offspring of asparagus, chard and string beans. Bottom line: they are delish! This wild edible is packed with omegas, antioxidants, potassium and fiber. According to the New York Times recent article on Breeding the Nutrition out of our Food, fiddleheads are the sort of rich vegetable we should be incorporating back into our diet, more and more. And you won’t regret it – not with this simple, celebratory dish!
• Butter or Ghee- 2.5 tablespoons
• Fiddleheads – 2.5 cups
• Garlic – 5-6 garlic cloves, finely minced
• Oregano – 1 tablespoon fresh oregano, chopped
• Basil – 1 tablespoon fresh basil, chopped
• Rosemary – 1 tablespoon fresh rosemary, chopped
• Thyme – 1 tablespoon fresh thyme, chopped
1. Melt the butter or ghee over medium heat in a large skillet.
2. Add the fiddleheads and sear until they begin to brown and turn a brighter shade of green.
3. Add the garlic and saute until the garlic begins to brown.
4. Add the herbs, toss for about 1 minute and remove the fiddleheads from the heat.
5. Transfer to a serving bowl and dish out!
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. Learn more and sign up here!
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