Cooked ostrich fiddleheads ferns with garlic
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Sautéed Fiddlehead Ferns With Garlic Recipe

A delicious treat to celebrate spring! 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Sautéed Fiddlehead Ferns
Appliance: Pot
Servings: 4 servings
Author: Raksha Hegde


  • 1 pound fiddlehead ferns
  • 2 cloves garlic minced
  • 1 tbsp butter
  • sea salt to taste
  • 1 tsp black pepper
  • 1/2 tbsp lemon juice


  • You want to begin with cleaning the fiddleheads first. The best way is to put the fiddleheads in a bowl of water. Swish them around in the water to loosen and remove mud or dirt. 
  • The mud will settle at the bottom of the bowl. Gently remove the clean fiddleheads and rinse it once more under running water. 
  • With a paring knife, trim the ends of the fiddleheads. You should also remove any brown or mushy parts. 
  • In a large pot, add the fronds and enough water to cover them. Add salt and boil them for 10-15 minutes. They will rise to the surface once done. 
  • The boiled water may be dirty. Put the fiddleheads in a colander and rinse them with cold water. Pat them dry with paper towels. 
  • In a frying pan, warm butter. Add the minced garlic and sauté for a minute till the aroma of the garlic gets released. 
  • Add the blanched fiddleheads. Stir them well on medium-high heat till they begin to brown on the edges. 
  • Add black pepper and lemon juice, and mix well. Add salt if needed. The fiddleheads are ready. Enjoy their fresh, delicate flavor! 
    Green fiddlehead ferns in a brown bowl on a jute cloth on wooden table