Fiddlehead ferns are only available for a short time in spring, but if you can catch them you're in for a treat! Rich in antioxidant vitamins A and C, minerals and even omega-3 and 6 fatty acids, these elusive little beauties are as yummy and nutritious as they are pretty. Try this simple recipe to enjoy the fresh, delicate flavors of the fiddleheads.They can be hard to find but your best bet is your local farmer's market.
Makes 2-3 servings
- 16 ozs Fiddleheads (trimmed and washed)
- 4 tbsps Ghee (organic, grass-fed)
- 4 Garlic (cloves, minced)
- 1/2 tsp Sea Salt (or more to taste)
- 1/2 Lemon (juiced)
- Rinse fiddleheads thoroughly, making sure to remove as much dirt and brown papery husk as possible.
- In a large pot, bring about 1 inch of water to a boil. Put fiddleheads in a steamer basket or insert and place above boiling water. Cover and steam until fiddleheads are tender but still have a nice crunch, about 5 minutes.
- Heat the ghee in a saucepan over medium-high heat. Add the fiddleheads, garlic and salt and sauté for about 3 minutes.
- Squeeze lemon juice overtop and serve. Enjoy!