1 tablespoon oil (olive, corn, bacon fat, or butter)
2 cups cleaned fiddleheads
¼ cup chopped wild green onions or diced onion
1 teaspoon garlic
2 cups chopped stinging nettles
¼ teaspoon salt or any preferred special seasonings
1. Heat oil in a pan.
2. Put fiddleheads, onions, and garlic in pan and stir fry until fiddleheads turn bright green.
3. Add stinging nettles (use gloves when handling nettles until they are cooked) and stir fry until leaves are wilted.
4. Add salt or preferred seasoning.
Recipe from Michelle Ravenmoon, Pope Vannoy, AK