Garlic Fiddleheads
Fresh-picked fiddleheads and garlic are one of spring’s great seasonal pairings—available for only a brief window before the ferns unfurl and the season moves on. Only the tightly coiled shoots of the ostrich fern are considered safe and edible, prized for their earthy, asparagus-like flavor and delicate texture. This simple preparation lets the fleeting beauty of spring shine through.
Ingredients
- 1 pound fiddleheads large stems removed
- 2 tablespoons avocado oil
- 3 cloves garlic minced
- Salt and pepper
Instructions
- Bring a medium-sized pot of salted water to a boil. Once boiling, add fiddleheads and cook for ten minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add fiddleheads and sauté until they are beginning to slightly brown. Add garlic and cook until fragrant.
- Season with salt and pepper.