CASPER
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INGREDIENTS (Nutrition)
3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
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DIRECTIONS
Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
