A bowl of sauteed fiddleheads
A bowl of sauteed fiddleheads

Lisa and Andrea’s Sautéed Fiddleheads

Apr 24, 2023

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Servings
4 servings
Course
Side Dish

Ingredients

  • 1 pound fiddleheads
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Rinse the fiddleheads thoroughly under running water, removing the papery brown husks and trimming the ends.
  2. Bring a large pot of salted water to a boil. Transfer the fiddleheads into the boiling water and boil them for 15 minutes (*please note this step is very important because undercooked fiddleheads contain a toxin that can cause foodborne illness*).
  3. Drain and rinse, then place the fiddleheads in an ice water bath to cool and stop the cooking process. Drain and arrange on a kitchen towel to pat them dry.
  4. Over medium heat, sautée the garlic in the olive oil for just a minute until fragrant, then add the drained fiddleheads. Sautée until their edges just start to brown, around 4 to 5 minutes. Add salt and pepper to taste. Serve warm and enjoy!
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