Sautéed Fiddlehead Ferns - alive magazine
The first fronds yet unfurled of a young fern, fiddleheads get their name from their shape and are also referred to as crosiers, the curved staff used by…
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Ingredients
- 1 1/2 cups (350 mL) fiddlehead ferns
- 1 Tbsp (15 mL) salt
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1/2 cup (125 mL) onions, minced
- 1 clove garlic, minced
- 3 Tbsp (45 mL) almonds, toasted and slivered
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