Lisa and Andrea’s Sautéed Fiddleheads
Apr 24, 2023
This recipe is courtesy of Kitchen Vignettes.
- Servings
- 4 servings
- Course
- Side Dish
Ingredients
- 1 pound fiddleheads
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
-
Rinse the fiddleheads thoroughly under running water, removing the papery brown husks and trimming the ends.
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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*).
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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.
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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!