Fiddleheads With Sundried Tomatoes, Onions and Garlic

• fiddlehead ferns↗2 cups
• vegetable oil or butter↗2 teaspoons
• diced onion1⁄2 cup
• diced sun-dried tomato packed in oil1 tablespoon
• garlic cloves, thinly sliced↗2 cloves
• fresh diced parsley1 teaspoon
• red pepper flakes (optional)↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Trim and rinse fiddleheads, removing any brown ends or mushy parts.

2. 2

   In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.

3. 3

   In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.

4. 4

   Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.