Sauteed Fiddlehead Ferns Basic Recipe
Delight in the earthy, seasonal flavors of nature with this simple yet elegant Sautéed Fiddlehead Ferns recipe, a must-try for spring enthusiasts and adventurous food lovers! Featuring tender fiddlehead ferns, delicately blanched to remove bitterness and enhance their vibrant green hue, this dish is elevated with fragrant garlic, a buttery finish, and a hint of zesty lemon. Perfectly seasoned with salt and black pepper, this quick 20-minute side dish balances crispy tenderness with rich, savory notes. Whether served alongside rustic mains or as a standout appetizer, this recipe is a delicious way to celebrate the fleeting fiddlehead season.
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Recipe Information
Ingredients
- 2 cups Fiddlehead ferns
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 1 tablespoon Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon juice
Instructions
Thoroughly rinse the fiddlehead ferns under cold water to remove any dirt or debris. Trim any brown ends or papery husks.
Fill a medium-sized pot with water and bring it to a boil. Add a pinch of salt to the water.
Blanch the fiddlehead ferns in the boiling water for 2-3 minutes to remove bitterness and ensure safety. Immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry with a kitchen towel.
Heat a large skillet over medium heat and add olive oil.
Mince the garlic cloves and add them to the skillet. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
Add the blanched fiddlehead ferns to the skillet and toss to coat them in the oil and garlic. Sauté for 5-7 minutes, stirring occasionally, until the ferns are tender but still slightly crisp.
Stir in the butter and let it melt, coating the fiddleheads evenly.
Season the fiddlehead ferns with salt and black pepper, adjusting to taste.
Drizzle with lemon juice just before removing from the heat to add a bright, fresh flavor.
Serve immediately as a side dish or enjoy as a standalone appetizer.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 0.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1787 mg | 38% | |
*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.
