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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This is the simplest and most classic way to prepare spring's second most exciting forageable (I'm looking at you ramps). What these tightly curled young fern fronds lack in allium funk, they more than make up for in delicate sweetness and vegetal crunch. A light sauté with butter, lemon, and olive oil, lets the ferns be the star. —Noah Tanen
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Ingredients
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1 pound
fiddlehead ferns, rinsed
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1 tablespoon
olive oil
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1 tablespoon
butter
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salt and pepper to taste
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1/4 teaspoon
red pepper flakes
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1
clove garlic, minced
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1 tablespoon
fresh lemon juice
Directions
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Clean the fiddlehead ferns thoroughly, being sure to trim any tough stems. Bring a medium pot of salted water to a boil and drop in the ferns. Blanch for 1 minute before transferring immediately to an ice bath, or a colander under cold running water. Lay the fern fronds out onto a kitchen towel to dry.
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Preheat a medium sauté pan over medium heat. Coat the pan with olive oil followed by the butter, allowing to melt before adding the blanched and dried fronds. Sauté, tossing or stirring occasionally, until the fronds are lightly blistered, about 3-4 minutes.
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Add the red pepper flakes and garlic. Cook, stirring, for about 30 seconds to a minute or until fragrant. Add the lemon juice and turn off the heat. Serve immediately so as not to overcook the ferns.
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