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