Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads, tomatoes and fresh herbs is one of those rare, delicious treats that offers both loads of nutrition and awesome inspirational flavours.  It tends to the nutty side and some people think it taste like a cross between young spinach and asparagus.  

Sauteed Fiddleheads, Tomatoes and Fresh Herbs | Simply Fresh Dinners

That kind of makes sense given that both of those veggies are coming out of the ground now too.  And others have said that they detect artichoke and mushrooms as well.  That’s what makes this so wonderfully unique – everyone finds something different in it!

If you’ve never had fiddleheads before they are the furled fronds of young ferns (try saying that real fast 3 times!) and are found growing wild in the woods for just a few weeks in early spring.

This food is very low in Cholesterol and Sodium. It is also a good source of Protein and Zinc, and a very good source of Vitamin A, Vitamin C, Riboflavin, Niacin, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.  (selfnutritiondata.com)

The best reason to try this is when you ask your friends if they’ve had fiddleheads yet and they shake their heads in confusion you can say, ‘Oh, I just sauteed up a bunch the other day’!   Cheers!

Sauteed Fiddleheads, Tomatoes and Fresh Herbs

Fiddleheads, tomatoes and fresh herbs is one of those fresh, delicious treats that offers both loads of nutrition and some inspirational flavours. It tends to the nutty side and some people think it taste like a cross between young spinach and asparagus.  

  • 1 pound fiddleheads
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, sliced
  • 2 green onions, chopped
  • 1.5 cups grape or cherry tomatoes, halved
  • handful fresh parsley, chopped
  • handful fresh dill, chopped

  1. It is important to blanche fiddleheads before sauteeing.  This will remove dirt and the filmy pieces.  Wash and cut the coarse stem. Blanched for 2 to 3 minutes then toss into an ice-water bath to stop them from cooking and quickly cool them and drain.

  2. Heat oil in saucepan on medium high heat and add the fiddleheads and garlic,  sauteeing for 4-5 minutes until slightly browned around the edges.  

  3. Add green onions and tomatos, salt and pepper sauteeing for 3 minutes. 

  4. Remove from pan and toss with fresh herbs.  Serve immediately

Don’t forget to Pin It!

A quick, easy and super nutritious side dish from Simply Fresh Dinners

 

 

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18 Comments

  • Reply
    sue | theviewfromgreatisland
    May 6, 2017 at 12:53 pm

    I’ve got to get my hands on some fiddleheads, this is the picture of spring!
    sue | theviewfromgreatisland recently posted…Honeysuckle Vodka LemonadeMy Profile

  • Reply
    Chris Scheuer
    May 6, 2017 at 2:21 pm

    This is such a pretty salad Robyn! I’ve never had fiddleheads but would love to try them!

  • Reply
    Anita Rivera
    May 6, 2017 at 4:26 pm

    Hello again dear friend! OH, how I’ve missed your regular posts and our chats. These have never, ever been on my radar, but perhaps I really need to try them. They seem so tender!

    Enjoying your weekend?

    • Reply
      Robyn
      May 10, 2017 at 4:45 am

      Hi Anita,
      Now that we’ve launched the company,(you can see it on my FB page) hopefully we’ll find time to connect. I need to laugh with you 🙂 These are simply yummy!
      Robyn recently posted…Sauteed Fiddleheads, Tomatoes and Fresh HerbsMy Profile

  • Reply
    Linda
    May 6, 2017 at 6:49 pm

    Beautiful salad Robyn. Love the bright colors. I hope you are doing well. Lots of love to you from W.W.

  • Reply
    Mindy
    May 7, 2017 at 3:59 pm

    I have yet to try them but your dish looks and sounds great! We need to catch up soon…
    Mindy recently posted…Giving Thanks Friday (on a Monday): Spring EditionMy Profile

  • Reply
    Tricia @ Saving room for dessert
    May 8, 2017 at 6:16 am

    I’ve always wanted to try fiddleheads! They are so cool looking and I love spinach and asparagus so I know I would love these too!
    Tricia @ Saving room for dessert recently posted…Orange Strawberry MuffinsMy Profile

    • Reply
      Robyn
      May 10, 2017 at 4:25 am

      That’s definitely one of the reasons I like them so much, Tricia – they’re so different looking – they’re like the wild forest rebels of the vegetable family, lol.
      You’ve been making muffins! And one of my favorite flavor combinations too! Gotta see 🙂
      Robyn recently posted…Sauteed Fiddleheads, Tomatoes and Fresh HerbsMy Profile

  • Reply
    Jennifer @ Seasons and Suppers
    May 8, 2017 at 8:06 am

    We had our first feed of fiddleheads this past weekend. So good! Can’t wait to try this dish as it looks like a perfect combination of flavours 🙂
    Jennifer @ Seasons and Suppers recently posted…15-Minute Thai Coconut Curry SalmonMy Profile

    • Reply
      Robyn
      May 10, 2017 at 4:17 am

      Aren’t they just the best, Jennifer? I think the fact that we can only get them for a few weeks each year makes them taste even better, lol. I’ve got to see your salmon! Sounds divine 🙂

  • Reply
    cheri
    May 9, 2017 at 12:30 pm

    Oh I’ve got to get my hands on some of these fiddleheads, I have heard so many great things about them. Looks beautiful, fresh and delicious!
    cheri recently posted…Thai Coconut Curry Salmon with Sweet Potatoes and SpinachMy Profile

    • Reply
      Robyn
      May 10, 2017 at 4:21 am

      Thanks, Cheri! They really are such a fun treat. I’m off to see your salmon and I hope I can comment after tweaking a few things. I’ll definitely share 🙂 Have a wonderful week!

  • Reply
    Anita Rivera
    May 10, 2017 at 5:02 am

    Robyn, it’s good to hear from you! I knew you were busy launching off something, but now I know for sure. I wasn’t sure what was going on, given that I haven’t seen you on IG or even here. I will check out your FB page!

  • Reply
    Agness of Run Agness Run
    June 6, 2017 at 5:54 am

    This is a delicious dish perfect for the hot summer days! Awesome recipe!

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