Wild-growing and locally foraged, fiddleheads are the tightly coiled tops of young ferns as they emerge from the ground in the spring. Their season is VERY short, so get them while you can! Best enjoyed as a small side dish, fiddleheads have a flavor that is reminiscent of asparagus and slightly nutty. This recipe is for one half pint container and serves approximately two people.Print
Simple Sautéed Fiddleheads
- 1 container fiddleheads
- 1 clove garlic, minced
- 1 Tbs olive oil
- Lemon juice (about 1 Tbs or to taste)
- Salt & Pepper to taste
- Rinse fiddleheads thoroughly in several changes of water.
- Chop some garlic finely and juice one lemon.
- Bring a pot of salted water to a boil, and boil fiddleheads for 5-6 minutes, or until just tender (don’t overcook!) Drain.
- Heat some extra virgin olive oil in a pan. Sauté garlic for 10-20 seconds, then add the fiddleheads. Sauté over medium-high heat for about 5 minutes, or until lightly browned and tender. Add salt, pepper, and lemon juice to taste.