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Serves 4 as a side dish | Start to finish: 20 minutes, plus overnight soak
from Edible Seattle May/June 2009
Mix these into your favorite recipe for bibimbop or serve as a vegetarian side dish. It also works well as a flavorful addition to salads.
2 cups dried bracken fern fiddleheads
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
Pinch of sugar, to taste
1 teaspoon toasted sesame seeds
Place fiddleheads in a large pot. Add cold water to twice the height of the fiddleheads. Over high heat, bring to a rolling boil, and cook for 6 minutes. Remove pot from heat.
Drain away half the boiling water, and add cold water in its place. Soak for at least 10 hours, and up to 24 hours. Drain, and squeeze out excess water.
Chop the blanched and soaked fiddleheads, removing any woody stems. Add the olive oil to a large sauté pan, and heat over medium-high heat. Add garlic, soy sauce, sugar, sesame seeds and fiddleheads. As they cook, toss the fiddleheads to coat thoroughly with seasonings. Cook for 5-7 minutes, until the fiddleheads are tender, meaty, and flavorful.
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