Fiddleheads With Sundried Tomatoes, Onions And Garlic

• 2 cups fiddlehead ferns
• 2 teaspoons vegetable oil or 2 teaspoons butter
• 1/2 cup diced onion
• 1 tablespoon diced sun-dried tomato packed in oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon fresh diced parsley
• 1/4 teaspoon red pepper flakes (optional)

1. Trim and rinse fiddleheads, removing any brown ends or mushy parts.
2. In a large pot bring 2 quarts salted water to a boil. Add fiddleheads and cook 1 minute. Drain and rinse with cold water.
3. In a large frying pan, heat oil over medium-high heat. Saute onion for 3 minutes.
4. Add fiddleheads. Cook, stirring, until they start to brown, about 5 minutes. Add tomatoes, garlic, parsley and red pepper flakes, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt or squeeze lemon to taste. Serve immediately.

ferns, vegetable oil, onion, tomato, garlic, parsley, red pepper

Taken from www.food.com/recipe/fiddleheads-with-sundried-tomatoes-onions-and-garlic-457900 (may not work)