Simple Sautéed Fiddleheads

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  • 1 container fiddleheads
  • 1 clove garlic, minced
  • 1 Tbs olive oil
  • Lemon juice (about 1 Tbs or to taste)
  • Salt & Pepper to taste


  1. Rinse fiddleheads thoroughly in several changes of water.
  2. Chop some garlic finely and juice one lemon.
  3. Bring a pot of salted water to a boil, and boil fiddleheads for 5-6 minutes, or until just tender (don’t overcook!) Drain.
  4. 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.