Sautéed Fiddleheads

Ingredients

• 1 pounds fiddleheads (ostrich fern) – rinsed and trimmed
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small shallot – finely chopped
• 2 cloves garlic – thinly sliced
• 1 medium lemon – zested and juiced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• flat-leaf parsley – chopped (for serving)

Instructions

1. Clean the fiddleheads by rubbing off any brown papery chaff, trimming 0.25 inch from the stem ends, and rinsing in several changes of cold water until the water runs clear.
2. Bring a large pot of water to a rolling boil. Add the fiddleheads and boil 8–10 minutes, until bright green and just tender with no raw crunch. Drain and plunge into ice water to stop the cooking, then drain well and pat dry.
3. Heat the olive oil and unsalted butter in a large skillet over medium heat until the butter foams.
4. Add the shallot and cook, stirring, until translucent, 1–2 minutes. Stir in the garlic and cook until fragrant, 30–60 seconds.
5. Add the well-drained fiddleheads and sauté, tossing occasionally, until lightly browned in spots and tender, 3–4 minutes.
6. Season with the kosher salt and black pepper, then toss in the lemon zest and 1 tbsp lemon juice (add more to taste). Remove from the heat.
7. Transfer to a warm platter and sprinkle with the parsley (for serving). Serve immediately.