Ingredients and Weight:
- Fresh fiddleheads: 1 pound
- Olive oil: 2 tablespoons
- Garlic cloves, minced: 3
- Lemon zest: 1 tablespoon
- Lemon juice: 2 tablespoons
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Trim the fiddleheads by cutting off the tough ends.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Add the garlic and cook for 1 minute until fragrant.
- Add the fiddleheads and cook for 5-7 minutes, stirring occasionally.
- Stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.
- Cook for an additional 3-5 minutes, or until the fiddleheads are tender but still have a slight crunch.
Nutritional Information:
- Calories: 95 per serving
- Fat: 5 grams
- Carbohydrates: 16 grams
- Protein: 3 grams
- Fiber: 4 grams
- Vitamin C: 30% of daily value
- Vitamin A: 15% of daily value
Dish Characteristics:
- Vibrant green color
- Tender-crisp texture
- Subtle earthy flavor with a hint of lemon
- Healthy and nutritious
User Comments:
- "These fiddleheads are so delicious and easy to make. I love the tangy lemon flavor."
- "The perfect side dish for any meal. They're a great way to get your veggies in."
- "I'm so glad I tried this recipe. I'd never had fiddleheads before and now I'm a fan."
Special Precautions and Tips:
- Only use fresh fiddleheads. Do not eat fiddleheads raw, as they contain a toxic substance that can cause illness.
- Rinse the fiddleheads thoroughly before cooking to remove any dirt or debris.
- Cook the fiddleheads until they are tender but still have a slight crunch. Overcooking will make them mushy.
- Serve immediately for best flavor.
