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sauteed fiddlehead ferns

Sauteed Fiddleheads with Garlic Lemon Butter

A simple recipe using fresh fiddleheads.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 247kcal


  • 1 pound fiddlehead ferns
  • 1 tablespoon olive oil
  • 2 tablespoon butter divided
  • 2 cloves garlic pressed or minced
  • 1 tablespoon lemon juice
  • 1 teaspoon 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 tablespoon of the butter over medium heat. Add the garlic and the fiddleheads, and cook for a few minutes. Stir in the other tablespoon 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