Fresh spring fiddleheads are one of my favourite green vegetables. Fiddleheads are the curled ends of a wild Ostrich Fern. They are only available in the spring and are absolutely divine! I cooked them in bacon grease with fennel, which gave them a wonderful flavour.
40-50 fiddleheads, washed and brown fuzz removed
1 fennel bulb, tops removed and sliced
5 slices bacon, cut into lardons
2 cloves garlic, diced
coarse salt & fresh ground pepper to taste
2 tablespoons fresh chives, sliced
In a large saucepan over medium heat cook bacon. Once browned place on a paper towel and set aside.
In the same saucepan with the bacon grease add fennel and garlic. Saute for 2-3 minutes before adding the fiddleheads, salt & pepper. Cook for 5 minutes.
Remove from heat, plate and top with chives.