Simple Sauteed Fiddleheads

“Spring has sprung and so have fiddleheads for just a few weeks. Enjoy these tasty baby ferns sauteed in simple olive oil and garlic with a squeeze of lemon.”

- The Delicious Spoon


main ingredient:


– 1 lb Fiddleheads – 1 tbsp olive oil – 3 cloves garlic minced – 1/4 tsp salt – 1/4 tsp black pepper

Simple Sauteed Fiddleheads


4 Servings


Dinner,  Side Dish


22 Minutes


Canadian, North American

1. Trim the end of the fiddleheads and remove any blakened are dark pieces from the fiddlehead and discard.


2. In a large pot or sink wash the fiddleheads throughly under cold water to remove any dirt, debris or nastys. Discard water and wash 2 or 3 more times. Draining and discarding the dirty water with each wash.


3. Boil or steam the fiddleheads in boiling water for 10-12 minutes. Drain through a strainer.


4. Add the olive oil and garlic to a pan over medium-high heat and add sauttee for about 1-2 minutes to soften the garlic. Do not let the garlic brown.


5. Add the fiddleheads, salt and pepper and stir to mix. Let cook for about 3 miunutes to soften and take on the garlicky goodness. Transfer to a bowl with a generous squeeze of lemon over top and serve hot.



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