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Sautéed Fiddleheads

Learn how to cook fiddleheads with this recipe that I made up after I could not find one otherwise. I recently discovered fiddlehead ferns and they are a new, seasonal favorite. These are so yummy that I can eat the whole dish in one sitting!

looking down at a plate of sautéed fiddleheads, with a few lemon garnishes
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
3 cups
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 6 servings

  • 3 cups fresh fiddlehead ferns, ends trimmed

  • 3 tablespoons unfiltered extra-virgin olive oil

  • 1 clove garlic, minced

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • 1 tablespoon fresh lemon juice

Directions

  1. Gather all ingredients.

    all ingredients gathered to make sautéed fiddleheads

    Dotdash Meredith Food Studios

  2. 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.

    fiddleheads draining in a strainer after being boiled

    Dotdash Meredith Food Studios

  3. 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. Remove from heat and sprinkle with lemon juice.

    fiddleheads cooking in a skillet until tender

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

80 Calories
7g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 80
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 147mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g 5%
Vitamin C 15mg 17%
Calcium 19mg 1%
Iron 3mg 14%
Potassium 203mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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