Pairs well with Easy Sautéed Fiddlehead Ferns
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Easy Sautéed Fiddlehead Ferns
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A simple and delicious way to enjoy tender fiddlehead ferns with a quick blanch and light sauté featuring olive oil, butter, garlic, red pepper flakes, and lemon.
00:10:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- fiddlehead ferns - watch the video to see (fresh, cleaned)
- salt - watch the video to see (for boiling water)
- olive oil - watch the video to see (for sautéing)
- butter - watch the video to see (for sautéing)
- red pepper flakes - watch the video to see (to taste)
- garlic - watch the video to see (minced)
- lemon - watch the video to see (juice or zest for finishing)
Instructions
- Blanch the fiddleheads: Bring a pot of salted water to a boil. Add the cleaned fiddlehead ferns and blanch for 1-2 minutes until tender but still bright green.
- Cool in ice bath: Immediately transfer the blanched fiddleheads to an ice bath to stop cooking and preserve the vibrant green color.
- Sauté the fiddleheads: Heat olive oil and butter in a pan over medium heat. Add minced garlic and red pepper flakes, sauté briefly until fragrant.
- Add fiddleheads: Add the blanched fiddleheads to the pan and sauté lightly until heated through and coated with the garlic and spices.
- Finish with lemon: Remove from heat and finish with a squeeze of fresh lemon juice or a sprinkle of lemon zest. Serve immediately.
