Foraged Fiddleheads

May  9, 2011
Author Notes

If you have fiddleheads in your area, and feel comfortable foraging, or know of a good pickup truck to get them, I highly recommend it. They have a light vegetal flavor, almost like asparagus. And go very well with other spring dishes.

  • Serves 3
  • 1 pound fiddleheads
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon crushed red pepper
  • 1/2 lemon
  • salt and pepper to taste
In This Recipe
  1. Wash the fiddleheads thoroughly, and remove any brown “gills” that are wrapped around them. Blanch the fiddleheads in boiling water for about 3 minutes. Then place them in an ice water bath to keep their color. Drain.
  2. In a large frying pan, heat the oil and sauté garlic and crushed red pepper for about a minute. Add fiddleheads, with whatever water is still clinging to them. Toss fiddleheads to coat with the oil mixture. Sauté for about 5-7 minutes, until the fiddleheads are cooked through but not soft. Sprinkle with lemon juice, salt and pepper.

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