Fiddleheads Sautéed with Garlic and Herbs

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  • Butter – 2.5 tablespoons (substitute with ghee or olive oil)
  • Fiddleheads – 2.5 cups
  • Garlic – 5-6 garlic cloves, finely minced
  • Oregano – 1 tablespoon fresh oregano, chopped
  • Basil – 1 tablespoon fresh basil, chopped
  • Rosemary – 1 tablespoon fresh rosemary, chopped
  • Thyme – 1 tablespoon fresh thyme, chopped


  1. Bring a pot of water to boil. Submerge the fiddleheads and boil for 6-8 minutes, until they turn bright green and float to the top. Drain in a colander and pat the fiddleheads dry with a towel. This step removes the bitterness.
  2. Next, melt the butter over medium heat in a large skillet.
  3. Add the fiddleheads and sear until they begin to brown and turn a brighter shade of green.
  4. Add the garlic and saute until the garlic begins to brown.
  5. Add the herbs, toss for about 1 minute and remove the fiddleheads from the heat.
  6. Transfer to a serving bowl and dish out!
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