Fiddleheads with Wild Garlic
Wild fiddleheads and wild garlic are available briefly in spring and are best eaten fresh. Sauté in a little oil for a simple rustic delicacy.
Servings 4
Calories 110kcal
Ingredients
- 10 oz fiddleheads about 30 pieces
- 3 wild garlics cleaned and chopped
- ½ cup water
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp fresh ground pepper
Instructions
- Rinse the fiddleheads and add them, with the water, to a frying pan with a lid.
- Cover and cook for 5-7 minutes or until reaching desired tenderness.
- Drain the water and add the olive oil and garlic to the pan. Sauté (uncoverefor about 5 minutes.
- Add the salt and pepper and serve.
Notes
1 clove of regular garlic may be substituted for wild garlic.