Kitchen Supplies:

  • Medium pot
  • Saucepan

Recipe by: Simple Fresh Dinners,
Serves: 2
Prep Time: Quick & Easy


.5 lb fiddleheads (do not eat raw)

1 tbsp. biodynamic extra virgin olive oil

1 clove garlic

1 cup grape tomatoes

optional garnish fresh herbs

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Prepare and Wash the Fiddleheads

  • Using your fingers, remove as much of the brown papry husk on the fiddlehead as possible.
  • Wash the fiddleheads in several changes of fresh, cold water to remove any husk or dirt.

Cook the Fiddleheads & Saute the Vegetables

  • Cook the fiddleheads in a medium pot of boiling water for 15 minutes, or steam them for 12 minutes until tender. Discard the water, do not reuse.
  • Chop the tomatoes. Dice the onions. 
  • Heat oil in a saucepan on medium high. Add the fiddleheads and garlic, saute for 4-5 minutes. 
  • Turn the burner on low once fiddleheads are slightly browned around the edges.
  • Add the onions, tomatoes, and salt & pepper to taste. Saute mixture for 3 minutes. 

Bring It All Together

  • Divide evenly, toss with fresh herbs (optional), and enjoy.

    For preserving and freezing methods + health risks of fiddleheads please view the Canada food safety recommendations.