Recipe of the Week

Garlic Lemon Buttered Sautéed Fiddleheads


  • 1 lb. fiddlehead

  • 1 tbsp. olive oil

  • 2 tbsp. butter

  • 2 garlic cloves

  • 1 tbsp. lemon juice

  • 1 tsp. lemon zest


  • Wash the fiddleheads, peeling off any brown skin

  • Fill a large bowl with cold water and add the fiddleheads, swishing them around the bowl with your hands to remove any dirt. Discard the water and repeat this process until all dirt is removed

  • Bring a saucepan of water to a boil. Add the fiddleheads and cook them for a 10-15 minutes. Drain and rinse them in a colander.

  • In a large skillet, heat the olive oil and 1 tbsp. of butter over medium heat. Add the garlic and the fiddleheads, and cook for a few minutes. Stir in the other tablespoon of butter, lemon juice, and lemon zest. Cook for another few minutes and serve warm.