3 cups fresh fiddlehead ferns, ends trimmed3 tablespoons unfiltered extra-virgin olive oil1 clove garlic, minced1/2 teaspoon sea salt1/2 teaspoon black pepper1 tablespoon fresh lemon juiceBring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Amount Per Serving Calories: 80 | Total Fat: 7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 80
Total Fat: 7g
Cholesterol: 0mg
Sodium: 147mg
Total Carbs: 3.4g
Dietary Fiber: 0.1g
Protein: 2.4g
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