Sautéed Fiddlehead Ferns with Garlic and Lemon

Tender spring fiddlehead ferns blanched and sautéed in garlic butter, finished with a bright squeeze of fresh lemon.

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120 cal / serving 7g net carbs 4g protein 9g fat Prep: 10 min Cook: 10 min 2 servings

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1. Rinse the fiddlehead ferns thoroughly under cold running water multiple times, removing any brown papery husks. Trim the tough ends.

2. Bring a pot of well-salted water to a boil. Add the fiddleheads and blanch for 2.5 minutes. Drain and set aside.

3. Heat the olive oil and butter together in a skillet over medium heat until the butter is melted and beginning to foam.

4. Add the garlic and sauté for 1–2 minutes until fragrant and just golden.

5. Add the blanched fiddleheads and sauté for 5–6 minutes, tossing occasionally, until tender and lightly browned.

6. Squeeze the lemon over the pan, sprinkle with kosher salt, toss once more, and serve immediately.

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