Sautéed Fiddleheads (serves 4-6)

  • 3 cups fiddleheads
  • 2 Tbs olive oil
  • 2 cloves garlic
  • juice and zest from 1 organic lemon
  • kosher salt

Spring has sprung – so it’s time to try a new seasonal veggie!  Fiddleheads are the curled edible shoots of the ostrich fern – which start to […]