Fiddlehead Fern Stir-Fry

Fiddlehead Fern Stir-Fry is a vibrant and nutritious dish that showcases the unique flavor of fiddlehead ferns combined with colorful vegetables and aromatic spices. This Paleo Indian supper is not only quick to prepare but also packed with health benefits.

Ingredients

• Fiddlehead ferns - 200g
• Coconut oil - 2 tablespoons
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Rinse the fiddlehead ferns under cold water to remove any dirt or debris, then trim the ends.
2. In a large skillet or wok, heat the coconut oil over medium heat until melted.
3. Add the cumin seeds to the hot oil and sauté for about 30 seconds until fragrant.
4. Add the minced garlic and grated ginger, and sauté for another 30 seconds until golden brown.
5. Stir in the sliced red bell pepper and julienned carrot, cooking for about 3-4 minutes until they begin to soften.
6. Add the fiddlehead ferns to the skillet along with turmeric powder, coriander powder, salt, and black pepper.
7. Toss everything together and stir-fry for an additional 5-7 minutes until the fiddleheads are tender yet still crisp.
8. Remove from heat, sprinkle with fresh cilantro, and serve hot.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 21 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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