Pan Saute of Fiddleheads, Garlic and Bacon

Pan Saute of Fiddleheads, Garlic and Bacon

• 1/2-pound fiddlehead ferns
• 2 tablespoons olive oil
• Butter (optional)
• 2 cloves finely chopped garlic
• ¼ cup pancetta or bacon, cut into ¼ inch cubes
• Kosher or sea salt and ground black pepper

Trim the dark ends from the stems and wash the fiddleheads in a coarse strainerusing a strong stream of water. Place them in a large bowl of water and swirlthem around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in akitchen towel, rubbing off any remaining chaff.Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta, ifusing, and cook, stirring until lightly browned. Add ferns and garlic and cook,covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes oruntil they are tender but still are slightly crunchy. Add salt and pepper to tasteand swirl in some butter if you wish. Serve immediately. If you make extra, theymake an interesting addition to a mixed salad or soups and stews. Because theyare fully cooked, add them at the last minute to hot dishes. Any way you servethem, you will be enjoying a true New England treasure.[print-me target=".post-content"]