Sauteed Fiddleheads

I never heard of fiddleheads until I moved to Ottawa. After years of looking at them in the farmers markets and grocery stores, I finally got over my fear.
imageThis afternoon I put a handful into a bag and off I went to… uh… whatever it is people do with fiddleheads. And whatever it is that you do with fiddleheads, you better do it fast as the season is very short!
imageI remember a colleague talking about sauteing them in butter with garlic. I guess that was my starting point. After a few quick searches, it turns out that it was simple to prepare these new greens.
imageFiddleheads are full of omega 3’s and 6’s, but we should not over do it as it could decrease your vitamin B’s. Enjoy them, but do not over do it!
These weird looking baby ferns are actually quiet tasty! I ate them all before dinner was even ready! Perfect as a snack or side dish!

Sauteed Fiddleheads

Prep time: 2 minutes     Cook time: 10 minutes     Cool time: 0 Minutes


Pound of fiddleheads

1-2 garlic cloves, chopped

1-2 tbsp butter

1/4 tsp chili flakes

1 tbsp salt and more to taste


Bring a large pot of water to a boil with the salt. While the water is on the stove, rinse fiddleheads and cut off any brown or soft parts.

Once the water is boiling, add fiddleheads and boil for 1 minute. Drain and rinse.

In a medium pan, bring butter or oil to temperature on medium-high heat. Add fiddleheads and saute for 5 minutes or until they start to brown. Add the garlic and chili flakes and cook for another minute.

Serve and enjoy!

{Original recipe found on}

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