Sauteed Fiddleheads with Bacon and Cheese
Total Time: 25
Yield: Serves 4 to 6
In this hearty springtime favorite, bacon punctuates the earthy flavor of fresh fiddleheads.
1 tablespoon kosher or sea salt, plus extra to taste
1 pound fiddlehead ferns
1/4 pound sliced bacon, cut into 1-inch lengths
3 tablespoons butter
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)
Juice of 1/2 lemon
Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt. Trim fiddlehead stems and drop them into the water; then reduce heat to medium and cook, uncovered, 5—8 minutes or until crisp-tender. Drain in a colander; then run under cold water to stop cooking. Shake gently to remove as much water as possible.
Fry bacon in a large skillet over medium heat until crisp, 10—15 minutes. Drain on paper towels and set aside. Reserve fat for another use.
Melt butter in the same skillet and add fiddleheads. Toss to coat evenly and stir over medium heat 1 minute or until warmed through. Season with pepper and additional salt if you like.
Stir in Parmesan (if you like) and add bacon. Cook until cheese begins to melt; then transfer to a serving dish. Squeeze lemon juice over fiddlehead mixture and serve immediately.