Country Sauteed Fiddleheads Recipe

Enjoy the taste of spring with this delicious and nutritious recipe for Country Sauteed Fiddleheads. Fiddleheads are young fern shoots that are harvested in the early spring and have a unique taste and texture. This recipe pairs them with garlic, butter, and lemon for a simple and flavorful side dish that is sure to impress. Ready in just 15 minutes, this dish is perfect for a quick and healthy meal.

Ingredients

• 1 pound fiddleheads
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste

Directions

1. Clean the fiddleheads by rinsing them thoroughly in cold water. Trim off any brown or woody ends.
2. Bring a pot of salted water to a boil. Add the fiddleheads and cook for 5 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes, until fragrant.
4. Add the cooked fiddleheads to the skillet and toss to coat them in the garlic butter. Cook for an additional 2-3 minutes, until heated through.
5. Squeeze fresh lemon juice over the fiddleheads and season with salt and pepper to taste. Toss gently to combine.
6. Transfer the sauteed fiddleheads to a serving dish and serve hot.
7. Enjoy the delicious and nutritious flavors of this Country Sauteed Fiddleheads recipe!

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