Sauteed Fiddleheads with Garlic Lemon Butter
A simple recipe using fresh fiddleheads.
Servings 2 people
- 1 pound fiddlehead ferns
- 1 tbsp olive oil
- 2 tbsp butter divided
- 2 cloves garlic pressed or minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
Prepare the fiddleheads by washing them, peeling off any brown papery skin (most won't have that but some might), and slicing off any brown ends. Fill a large bowl with cold water and add the fiddleheads, swishing them around with your hands to remove any dirt. Discard the water and repeat this process another time.
Bring a saucepan of water to a boil. Add the fiddleheads and cook them for 10-15 minutes. Drain and rinse them in a colander.
In a large skillet, heat the olive oil and 1 tbsp of the butter over medium heat. Add the garlic and the fiddleheads, and cook for a few minutes. Stir in the other tbsp of butter, lemon juice, and lemon zest. Cook for another few minutes, and serve warm. Enjoy!
Calories: 247kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 839mg | Sugar: 1g | Vitamin A: 8558IU | Vitamin C: 65mg | Calcium: 78mg | Iron: 3mg