A true sign of spring, fiddleheads have a fresh, green flavour somewhere between asparagus and spinach. This simple sauté lets their brightness shine, with butter, garlic, and lemon adding just enough richness and lift. Perfect as a quick side or a seasonal addition to grain bowls and salads.
Ingredients:
- Fiddleheads
- 2 cloves garlic, minced
- Butter
- Lemon juice
- Lemon zest
- Salt (to taste)
Instructions:
- Trim and wash fiddleheads well, removing any brown papery bits.
- Bring a pot of salted water to a boil and cook fiddleheads for 8–10 minutes. Drain well.
- In a hot pan, melt butter and add garlic, cooking until fragrant (about 30 seconds)
- Add the fiddleheads and sauté for 3–5 minutes, until tender and lightly golden.
- Finish with a squeeze of lemon juice, a pinch of zest, and salt to taste. Serve hot.
Tip: Let them cool and toss into salads, or pair with grains and a soft cheese for an easy spring dish.
