Saturday, May 26, 2012


1/2 pound of fiddlehead ferns
1/2 pound of bacon
1 small or medium onion
1-3 cloves of garlic
1/4 cup of dry white cooking wine
2-3 tablespoons butter
Salt and Pepper

Rinse and re-rinse your fiddleheads to get all the dirt off of them, you can also brush them gently to loosen any clingy dirt. Bring a pot of water to a rolling boil and then boil the fiddleheads for about 3-4 minutes. Immediately, drain the water and place the fiddleheads into an ice bath to retain some of the color. After they’ve cooled, allow them to dry. While the fiddleheads are boiling, you can slice the bacon into bite-sized squares. Saute the bacon to desired crispiness. Slice the onion and garlic. Plop about 1 tbsp of butter into another pan for the fiddleheads. Saute the fiddleheads on medium-high heat for about 3-4 minutes. Then add the garlic and keep sauteing. Once the garlic is just beginning to brown, add the white wine. Stir constantly until most of the liquid is absorbed. After the bacon is done cooking, set it aside. Remove most of the bacon fat from the pan and use the remaining grease to saute the onions on high until slightly browned. Once most of the white wine is absorbed and before the fiddleheads get mushy, kill the burner and plate the greens. Top with bacon. Top with onion. Add salt and pepper to taste.

bacon recipe courtesy of: John Sifferman, Physical Living