Fiddlehead Ferns

2 May

This is less about the recipe and more about the ingredient.  I was talking to my mom on the phone the other day about things that we had cooked lately, which we do from time to time, more lately, and almost always before I host a party.  So she said, have you ever cooked fiddlehead ferns? Then she went on to tell me about how she had made them the other night and how they are in season right now and all the health benefits they have.  I’ll admit, I was only half-listening at the time, but, a couple weeks later, there they were in a big square basket at Whole Foods.  I immediately filled up a bag of them; they are green, they are a vegetable, and I love the way they look! (…ferntastic?)

Fiddlehead Ferns with Garlic and Sea Salt

Makes about 4 side dishes


1 lb fiddlehead ferns, rinsed, with dark ends trimmed

1-2 Tablespoons Olive Oil

2 Large cloves garlic, minced

Course ground sea salt and black pepper

Heat the olive oil in a skillet over Medium-high heat.  Add the fiddleheads, sautéing them 4-6 minutes, flipping them in between. Add the minced garlic, reduce heat to low and sauté for 1-2 more minutes, then top with sea salt and fresh ground black pepper.


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