Sautéed Fiddleheads

Sautéed Fiddleheads
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    153

Discover the delicate, verdant flavor of spring with this simple yet elegant sautéed fiddlehead recipe. A celebration of seasonal bounty, these tender ferns are kissed with garlic, olive oil, and a bright burst of lemon.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    147 mg
  • Sugar
    0 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1 mins Gather all ingredients. (1 minute)

Image Step 02
02 Step

Recipe View 12 mins 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 thoroughly. (12 minutes)

Image Step 03
03 Step

Recipe View 7 mins 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. (7 minutes)

Image Step 04
04 Step

Recipe View 1 mins Remove from heat and sprinkle with fresh lemon juice. Serve immediately. (1 minute)

Fiddleheads are a fleeting seasonal treat, so be sure to source them from a reputable vendor. They should be tightly coiled and bright green.
Don't overcook the fiddleheads! They should retain a slight bite.
For a richer flavor, try using browned butter instead of olive oil.
A pinch of red pepper flakes adds a delightful hint of heat.

Jewel Lakin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 51 Ratings)
Total Reviews: (4)
  • Mathilde Schuster

    Make sure to trim the ends well. Otherwise, they can be a little tough.

  • Joanne Dach

    This recipe was so easy to follow and the fiddleheads were delicious! I had never cooked them before, but this made it foolproof.

  • Otto Schultz

    The lemon juice really brightens up the flavor. I will definitely be making this again next spring.

  • Kolby Macejkovic

    I added a little bit of grated Parmesan cheese at the end and it was amazing!

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