Type what you have

Ingredients

• ✓ fiddlehead fern
• olive oil
• garlic
• salt
• black pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

By A Korean

Ingredients

• ✓ fiddlehead fern
• salad dressing
• garlic
• greek seasoning
• chicken breast
• vegetable oil
• white wine
• brown sugar
• water
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Whisk ¼ cup Italian salad dressing, garlic, and Greek seasoning together in a glass or ceramic bowl until well combined. Add chicken; turn to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 15 minutes to overnight.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add fiddleheads and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain well; set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to the skillet; cook, turning occasionally, until golden brown outside and no longer pink in centers, about 15 minutes. Transfer chicken to a serving dish; keep warm.
4. 4 Add fiddleheads, remaining ¼ cup Italian salad dressing, white wine, and brown sugar to the same skillet; cook and stir until fiddleheads are tender, about 7 minutes.
5. 5 Whisk 1 cup cold water and flour together in a small bowl until well combined; stir into fiddleheads. Bring sauce to a simmer; continue cooking until sauce thickens, about 5 minutes. Season with salt and black pepper.
6. 6 Pour fiddlehead sauce over chicken breasts; serve hot.

By Lana S

Ingredients

• ✓ fiddlehead fern
• butter
• onion
• garlic
• flour
• chicken stock
• potato
• carrot
• heavy cream
• worcestershire sauce
• soy sauce
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and translucent, about 5 minutes.
2. 2 Stir in flour and cook, stirring constantly, for 2 minutes.
3. 3 Pour in 4 cups chicken stock; bring to a boil. Stir in fiddleheads, potato, and carrot. Reduce heat to medium-low, cover, and simmer until vegetables tender, about 30 minutes.
4. 4 Off heat, purée with an immersion blender until smooth. Stir in cream; cook and stir over medium-low heat until heated through, about 5 minutes.
5. 5 Season with Worcestershire sauce and soy sauce. Add up to 2 cups remaining stock if you prefer a thinner soup. Season with salt and pepper. Garnish with Cheddar cheese.

By Boomer