Recipe & Picture: Rusna Chowdhury
Ingredients: 3 cups fresh fiddlehead
1 Cup Red Potato (Julian Cut)
3 tablespoons extra-virgin olive oil or vegetable oil
1 onion chopped
1 clove garlic minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
Directions: Wash fiddlehead keep a side. Wash potato peel and cut in julianne style.
Heat olive oil in a large skillet over medium-high heat. Add onion, add garlic stir until golden brown. Add fiddlehead and add salt and pepper. Cook and stir until fiddleheads are tinged lightly brown and tender about 5 minutes. Remove from heat and sprinkle with lemon juice. Serve with white rice.