Feisty Fiddleheads 


1 cup fiddleheads, thoroughly washed

2 cups water

2 tbsp olive oil

1 clove garlic minced

½ tsp red chili flakes

1 small shallot, diced

½ dried thyme

½ vegetable stock

Sea salt and freshly ground pepper to taste

1 tbsp fresh parsley, minced


1. In a saucepan bring salted water to a boil and add fiddleheads. Cook for 5 minutes.

Drain and place in ice cold water to blanche for 1 minute. This will reserve the bright green

colour of the fiddleheads. Drain, pat dry, and set aside.

2. In a medium skillet on medium heat, heat olive oil, red chili flakes, garlic, and shallots for

2 minutes watching not to burn the garlic

3. Add thyme and vegetable stock and cook for another 2 minutes before adding the


4. Cook for another 2 minutes and then add sea salt, pepper, and parsley. Stir through and


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