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Black bowl of steaming bright green curled fiddlehead ferns.
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5 from 1 vote

Easy Sautéed Fiddlehead Recipe With Garlic And Ginger

Tasty, spring fiddleheads get a quick fry with garlic and ginger for a tender crisp, wild vegetable dish. Easy and delicious.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Hot Salad, Side Dish, Vegetable
Cuisine: Asian, Traditional, Wild Food
Keyword: Fiddlehead Stirfry, How To Cook Fiddleheads
Servings: 6
Calories: 73kcal
Author: Sabrina Currie

Ingredients

  • 2 tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 2 tsp Ginger grated
  • ½ teaspoon Chili Flakes or to taste
  • 3 tablespoon Shallot or Scallions finely sliced
  • 1 lb Fiddleheads approx 3 cups washed and trimmed
  • ½ teaspoon Salt + 2 tablespoon salt for blanching
  • ½ teaspoon Ground Black Pepper

Instructions

  • Blanch fiddleheads: Bring 8 cups of water and 2 tablespoons of salt to a boil. Once boiling, add washed fiddleheads and stir. Cook fiddleheads for 10 minutes. Remove and plunge into ice water or rinse with cold water to cool quickly, then spread on a clean tea towel to dry.
  • Heat oil in a medium sauté pan on medium-low heat.  Add garlic, ginger, chili flakes, shallot and salt and stir gently for 1 minute.
  • Increase to medium-high heat. Add in fiddleheads and sauté for 5-10 minutes stirring or tossing frequently until well heated through and a few brown spots start showing. Season with salt and pepper to taste and serve right away while hot.

Notes

Blanching the fiddleheads can be done a day ahead. Store blanched fiddleheads in a covered container in the fridge until ready to use.

Nutrition

Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 309mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 2785IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg