Fiddlehead Ferns

Fiddlehead ferns are very sought after in the culinary world. They are not usually cultivated but rather harvested by individuals. They have a very short season of only a few weeks in the early spring. I have had them a few times before but had never cooked them before yesterday! Like most fresh, seasonal produce, you don’t have to do a whole lot to make them taste delicious.

IMG_5511Fiddlehead Ferns

1 cup of fiddlehead ferns

1 tbsp olive oil

1 clove garlic, minced

1 tsp crushed red pepper flakes


Wash the fiddleheads by putting them in a colander and dunking it into a bowl of cold water. Swish them around a little bit to make sure you get rid of any dirt that may be caught in the spiral. Remove the colander from the water.

Fill a pot with cold water and pour the fiddleheads into the cold water. Bring to a boil and cook the fiddleheads until they all raise to the surface (about 5 minutes).


Mince your garlic while the fiddleheads are boiling


Heat the 1 tbsp of olive oil in a saute pan and add the minced garlic and red pepper flakes


Add the cooked fiddleheads and saute until they brown on the edges


Serve with your protein of choice!

WW Points: 3 points for the entire serving*

*the only points come from the oil so you can eliminate this by using a PAM spray if needed.


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