Fiddlehead Greens
Print recipeIngredients
- 1 Lb or 450 gm fiddlehead greens (under no circumstances should fiddleheads be eaten raw)
- 2 - 3 Tbsp olive oil
- freshly ground pepper
- 1/4 cup grated Asiago cheese
Directions
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With a brush, carefully remove any brown scales from your Fiddlehead Greens. Then wash well under cold running water to remove dirt before cooking. Trim woody stems and cut just below the furl. Boil Fiddlehead Greens in salted boiling water for 10 - 12 minutes.  | |
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Drain and place in a serving dish. Drizzle with olive oil and add freshly ground pepper and shaved Asiago cheese.  | |