1634. FIDDLEHEAD FERNS with BACON, BROWNED GARLIC and ONION, and WHITE WINE REDUCTION

1/2 pound fiddlehead ferns
12 oz. applewood smoked bacon
1 medium onion
1 large clove garlic
1/4 cup dry white wine
butter
salt and pepper

Start by preparing the ferns in a 3-4 minute roiling boil blanch followed by a cold water bath. Cut up the bacon into 1 inch pieces and cook over medium heat.

Once the bacon is getting nice and crispy and is about five minutes from finishing, saute the ferns in a large tablespoon of butter in another pan over medium-high heat. Once the bacon’s done and the ferns have been cooking for three minutes, toss in another dollop of butter and add the garlic (chopped). At this point, remove the bacon, pour out about 2/3 of the rendered fat into a container for later use, and then toss the chopped onion in the rest of the bacon fat over high heat.

Watch this carefully, as the onions will burn quickly. Keep stirring the onions while watching the ferns and garlic. When the garlic is starting to brown, pour in the wine and let it reduce. The onions should be done by now so go ahead and take them out before they burn. As the wine reduces, you may want to add a bit more butter as a thickener.

Plate the ferns and top with salt, pepper, bacon, and onions. It’s a pretty filling dish by itself, or you could serve it alongside a piece of grilled meat, like a lamb leg steak.


bacon recipe courtesy of: Mark Sisson, Mark's Daily Apple