Fiddlehead and Hot Pepper Stir-Fry Recipe

Name: Fiddlehead and Hot Pepper Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 500 mL (2 cups) fiddleheads; 15 mL (1 tbsp.) oil; 15 mL (1 tbsp.) butter; 1 garlic clove; 15 mL (1 tbsp.) hot pepper (e.g. Finger Hot, Jalapeno, Fresno); 1 lemon, zest only; To taste, salt and pepper

Ingredients

500 mL (2 cups) fiddleheads
15 mL (1 tbsp.) oil
15 mL (1 tbsp.) butter
1 garlic clove
15 mL (1 tbsp.) hot pepper (e.g. Finger Hot, Jalapeno, Fresno)
1 lemon, zest only
To taste, salt and pepper

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 portions

Instructions

Sort fiddleheads, discarding any that have unrolled.
Place in a plastic bag and shake vigorously to remove brown husk covering them.
Rinse fiddleheads thoroughly in lots of water.
Trim off any brown tips with a knife.
In a large saucepan of boiling water, cook fiddleheads for 15 minutes, or until tender.
Drain and reserve.
Heat oil and butter in a skillet over medium-high heat; add garlic and hot pepper.
Cook for 1 minute.
Add fiddleheads and continue cooking for 2 minutes, stirring to coat well with butter mixture.
Add lemon zest.
Season with salt and pepper to taste and stir.
Serve as a side dish for grilled meat.