I know you're sitting there wondering "What the hell are fiddleheads??"
Fiddleheads are the furled fronds of a young fern and they are harvested to be eaten as a vegetable and let me tell you they are yummy! They contain potassium, 4.6 grams of protein in every 100 grams of fiddleheads, Vitamin A, iron, calcium, Vitamin C, magnesium, omega-3&6 fatty acids and fiber.
These mildly nutty flavored veggies are only available in the Spring so make sure you pick some up quick before you miss out on how good these are!
2 dozen Fiddleheads
Pink Himalayan Salt
Fresh ground pepper
Fresh chopped garlic
In a bowl mix ice cold water, juice from half a lemon and salt. Trim fiddleheads and toss any funny brown looking ones. Add them to water mix and let them soak for a few minutes. This will clean them.
Once they are clean, blanche them in boiling water for about a minute, drain and let cool for another minute.
Heat olive oil in a pan and add in fiddleheads and garlic. Season to taste with salt, pepper and basil. Cook for 5-7 minutes on med heat. DO NOT OVERCOOK.
Once cooked, turn off heat and squeeze the juice from half a lemon over the fiddleheads.
Serve as a side to a meal or over your favorite grain. I chose sprouted Jasmine rice! Yum!