Sauted Fiddleheads


  • 3 cups of fiddlehead ferns
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic (minced)
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 1 Tablespoon of fresh lemon juice



  1. Bring a large pot of salted water to a boil.
  2. Add the fiddleheads to the boiling water and cook for 5 minutes. (This will clean the fiddleheads.)
  3. Drain.
  4. Heat olive oil in a large skillet over medium high heat. Stir in fiddleheads, garlic and the salt and pepper.
  5. Cook and stir fiddleheads until they are slightly brown and tender.
  6. Remove from heat and sprinkle with lemon juice.