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–+ servings
Robyn Gleason

Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads, tomatoes and fresh herbs are one of those delicious treats that offers both loads of nutrition and awesome inspirational flavors. Fiddleheads tend to the nutty side. Some people think it taste like a cross between young spinach and asparagus.
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Servings: 4
Course: Salad
Calories: 112
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.  
  3. Add green onions and tomatos, salt and pepper sauteeing for 3 minutes. 
  4. Remove from pan and toss with fresh herbs. Serve immediately

Nutrition

Calories: 112kcalCarbohydrates: 8gProtein: 5gFat: 7gSodium: 8mgPotassium: 557mgSugar: 1gVitamin A: 4435IUVitamin C: 44.1mgCalcium: 47mgIron: 2mg

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