Sauteed Fiddleheads
"I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 3 cups fresh fiddlehead ferns ends trimmed
- 3 tablespoons unfiltered extra-virgin olive oil
- Carbohydrate 1.25224416694886 g
- Cholesterol 0 mg
- Fat 0.0105066666666667 g
- Fiber 0.0831666655447745 g
- Protein 0.142275000012426 g
- Saturated Fat 0.00213666666666667 g
- Serving Size 1 1 cup (10g)
- Sodium 291.073916666699 mg
- Sugar 1.16907750140409 g
- Trans Fat 0.00261 g
- Calories 5 calories
Directions 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. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
