TL is one of my favourite people to cook with. We often bounce ideas off of each other, and some of the things she’s introduced me to have become go to favourites. TL not only introduced me to fiddleheads – which I had long known about, but hadn’t gotten around to trying- but she prepared them as this lovely simple side.
You will need:
- 1 1/2- 2 cups prepared fiddleheads – see here for instructions on how to safely prepare fiddleheads for cooking
- 2 tbsp butter
- 1-2 cloves of minced garlic
- zest of one lemon, plus juice from one wedge
- salt and pepper to taste
Add butter to pan on med-med high. Add fiddleheads and garlic once butter is melted. Sauté for 10 minutes. You will see the fiddleheads release some of their moisture.
When ready to serve, zest lemon and hit with the juice from a wedge of lemon. If you zest/juice too soon, they will discolour.
Tonight I served them with rice and grilled pork chops that had marinated in beer and drizzled with apricot white balsamic vinegar to finish.