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Sautéed fiddleheads

Ingredients

Scale
  • 3 cups fresh fiddlehead ferns, ends trimmed
  • 3 tbsp. grass-fed butter or ghee
  • 2 clove garlic, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tbsp. fresh lemon juice
  • Olive oil

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.
  3. Heat ghee or butter in a large skillet over medium-high heat.
  4. Stir in the prepared fiddlehead ferns, garlic, and salt and pepper.
  5. Cook and stir until ferns are lightly brown and tender, about 5 minutes.
  6. Remove from heat and sprinkle with lemon juice and olive oil.

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