Sautéed Fiddleheads with Garlic and Dill

We live in a world where ‘seasonal’ is a myth. We can purchase pretty much any kind of food at any time of the year. No matter what you are shopping for, it’s seasonal somewhere.

Fiddlehead greens are one of very few exceptions. They are not cultivated, meaning that they truly are only available in the spring, when the fiddlehead fern is just beginning to unfurl it’s fronds. 

Many different types of fern can be wild harvested though I’d suggest doing some research if you are planning to collect your own as some varieties are thought to be carcinogenic. They are really only edible at this very early  stage and should be collected using sustainable methods. 

Personally, I like to just wait until fiddleheads are available in the market, which in Canada is around May. Apparently they, like most greens, can host bacteria so be sure to wash them well in one or two changes of water. This will also remove the tiny brownish fronds that will surely be there.

Then trim off any brown stem ends as they will not be pretty in your dish and wash again in a thorough rinse of cold water.

Aren’t they cool looking. A fractal in edible form!

Fiddleheads are high in fibre as well as in iron, and are a source of both Omega-3 and Omega-6 fatty acids. Being a bit of a bitter green they may be an acquired taste for some, but the good news is that more bitter foods are often higher in antioxidants and are therefore more nutritious. Like many bitter greens the addition of some fat to smooth the flavour, or using a spicy cooking method, will help to make them more palatable to those who are adverse to bitter flavours. 

That is not me – I have rarely met a food I did not like. 

Try these little curly gems prepared simply, similar to any sautéed green. A quick steam to make sure they are cooked through, thereby destroying any bacteria hidden in those curls, and then a toss in garlicky oil or butter. Since I have dill coming up in all kinds of odd places in the garden, I used this dish as an excuse to cull some of the little dill plants that can’t stay where they are. You could also add a little fresh chili to the garlic oil for some heat if you wanted to.

I think that a simple preparation any time you try a new food is a good idea, then you can get an idea of it’s flavour and decide what you might do next time. I like these prepared this way, fresh, quick and easy.

If you have never tried them and you want to, act fast. These babies will be gone pretty quick!
 

Sautéed Fiddleheads with Garlic and Dill

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Author: www.miasdailydish.com

Garlicky sautéed fiddlehead greens make a great accompaniment to barbecued bone-in pork chops or a juicy steak. The fattier meat is a nice way to balance the slight bite in the greens.

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Ingredients

• 1 package fiddlehead greens about 1 lb
• 1 Tbsp olive oil or butter
• 2 large cloves garlic
• salt and pepper to taste
• 1 Tbsp fresh dill
• squeeze of lemon juice

Instructions

1. Wash greens thoroughly in one or two changes of clean water
2. Remove any brown stem ends
3. Wash again if desired
4. Place greens in a steamer basket over a bit of boiling water in a wide pot or dutch oven. You want about 1/2" of water under, not touching, the greens. A wide pot allows you to spread out the greens. They will cook more quickly and thoroughly this way.
5. Steam, covered, for about 3 minutes, then remove the steamer basket from the pot.
6. You can make this dish ahead to this stage by rinsing greens with cold water until cool.
7. Heat oil or butter in a wide sauté pan over med heat. Add garlic and sauté until fragrant but not brown. Turn down the heat if you need to, you don't want burnt your garlic.
8. Toss the greens into the pan and use tongs to distribute the garlic oil and to heat the fiddleheads back up.
9. Season with salt and pepper
10. Cook until heated through, about 5 minutes. You want your fiddleheads to be cooked but still crunchy and fresh green in colour.
11. Toss in dill at the last minute and squeeze a little fresh lemon juice over all before serving.