Simple Sautéed Fiddleheads Recipe
The outdoor temperature is heating up and Fiddlehead Ferns have arrived. Enjoy this tasty Sauteed Fiddleheads Recipe in simple olive oil and garlic with a squeeze of fresh lemon juice this spring. A nice light side that is only around a few weeks of the year!
Servings: 4 servings
Calories: 85kcal
Equipment
- Chopping Knife
- large pot
- Strainer
- Large pan
- Measuring Spoons
- Wooden Spoon
Ingredients
- 1 lb Fiddleheads
- 1 tbsp olive oil
- 3 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Trim the end of the fiddleheads and remove any blackened dark pieces from the fiddlehead and discard.
- In a large pot or sink wash the fiddleheads thoroughly under cold water to remove any dirt or debris. Discard water and wash 2 or 3 more times. Draining and discarding the dirty water with each wash.
- Boil the fiddleheads for 15 minutes or steam the fiddleheads in boiling water for 10-12 minutes. Drain through a strainer and discard the water.
- Add the olive oil and garlic to a pan over medium-high heat and add sautée for about 1-2 minutes to soften the garlic. Do not let the garlic brown.
- Add the fiddleheads, salt and pepper and stir to mix. Let cook for about 3 minutes to soften and take on the garlicky goodness. Transfer to a bowl with a generous squeeze of lemon over top and serve hot.
Notes
Be sure to trim and wash the fiddleheads well and let boil for 10-12 minutes before consuming to avoid stomach upset. Fiddleheads are grown in forested areas and may contain foodborne illnesses so ensure they are cooked well before consuming.
If following the 21 Day Fix Container System this recipe would be considered approximately:
1 green container and 1/2 tsp fat.
Nutrition
Serving: 0.25lb | Calories: 85kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 534mg | Potassium: 11mg | Fiber: 0g | Sugar: 0g