Sautéd Fiddleheads with Garlic

Fiddleheads are a great spring treat! They must always be cooked, never eat fiddleheads raw.


  • Approximately 1 pint of fiddleheads (it’s okay if you have a little more or a little less)
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons of butter
  • salt and pepper to taste


  1. In a medium pot, bring slightly salted water to a boil. Once boiling, add the fiddleheads and simmer until just tender, about 5-7 minutes.
  2. While the fiddleheads are simmering, heat up a skillet over medium heat.
  3. Add butter and garlic to the skillet. Sauté the garlic until brown, about 3-5 minutes.
  4. When the fiddleheads are done simmering, drain all excess water and add the fiddleheads to the skillet.
  5. Sauté fiddleheads until slightly brown, about 5 minutes.
  6. Enjoy!

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