Fiddleheads with Lemon
Elevate your spring dining experience with this vibrant and earthy recipe for Fiddleheads with Lemon. These tender curls of wild green goodness are blanched to perfection to preserve their delicate flavor and then gently sautéed with garlic and olive oil for a touch of richness. A generous splash of fresh lemon juice and a sprinkle of lemon zest brighten the dish, creating a zesty, citrusy balance to the fiddleheads’ natural earthiness. This quick and easy recipe, ready in just 25 minutes, highlights the beauty of seasonal ingredients and pairs wonderfully with grilled fish, roasted chicken, or a light pasta. Perfect as an elegant side dish or a minimalist celebration of nature’s bounty, this recipe is a must-try for lovers of fresh, wholesome flavors.
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Recipe Information
Ingredients
- 500 grams Fiddleheads
- 1 whole Lemon
- 2 tablespoons Olive oil
- 2 whole Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 cups Water
Instructions
Trim the ends of the fiddleheads and rinse them thoroughly under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Bring 4 cups of water to a boil in a large pot. Add the fiddleheads to the pot and blanch them for 2 minutes. This will help remove any bitterness and ensure they are safe to eat.
Drain the fiddleheads and immediately transfer them to a bowl filled with ice water to stop the cooking process. Leave them in the ice water for 2-3 minutes, then drain and set aside.
Zest the lemon and set the zest aside. Cut the lemon in half and juice one half, reserving the juice. Slice the other half into thin rounds for garnish, if desired.
Peel and finely mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute, or until fragrant, being careful not to let it burn.
Add the blanched fiddleheads to the skillet and toss to coat them in the garlic-infused oil. Cook for 3-5 minutes, stirring occasionally, until the fiddleheads are tender and slightly crisp.
Season the fiddleheads with salt, black pepper, and the lemon juice. Toss well to combine.
Transfer the fiddleheads to a serving dish, sprinkle with the reserved lemon zest, and garnish with lemon slices if desired.
Serve warm as a side dish and enjoy the fresh, vibrant flavors of spring.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 1.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
