Sauteed Fiddleheads

Sauteed Fiddleheads

A Korean 1

"I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish."

Ingredients 30 m {{adjustedServings}} servings 80 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Tips & Tricks
Roasted Okra

See how to make a tasty alternative to fried or stewed okra.

Best Fried Green Tomatoes

See how to make traditional Southern-style fried green tomatoes.

Rate recipe

Your rating


Reviews 19

  1. 26 Ratings


Have been doing them this way for years, The key is par boiling them until just tender before sauteeing then you can do anything with them. My family loves them this way and if we happen to have some wild leeks( in our search for the fiddleheads - (here in the Northeast springtime)then by all means throw a few of them in as well. This dish definitely says "SPRINGTIME" for us here in New England and it is SOOOOO Good.


Yes, this is a basic recipe that is an excellent introduction to a veggie many people haven't heard of or tried. This was my first time trying these, and I prepped them as described on Health Canada's website (Trim, remove papery husk [if any] and rinse through several changes of water then boil for roughly 8 mins strain and then proceed with recipe.) These cannot be be eaten undercooked or raw otherwise you're putting yourself at risk for food-borne illness. I added some diced onion to this, and think that balsamic vinegar would be a delicious substitute for the lemon juice.


Meh. This is just a super-normal, super-common list of ingredients for sauteeing vegetables. It's not bad. . . . but the recipe could give more guidance on how to clean and actually cook the fiddleheads. (Common saute ingredients aside.) So I'll keep looking for a newer or more definitive fiddlehead recipe.