Foraged Fiddleheads

Ingredients

• 1
  
  pound fiddleheads
  
• 2
  
  tablespoons olive oil
  
• 3
  
  cloves garlic, roughly chopped
  
• 1
  
  teaspoon crushed red pepper
  
• 1/2
  
  lemon
  
• 
  
  salt and pepper to taste
  

Directions

1. Wash the fiddleheads thoroughly, and remove any brown “gills” that are wrapped around them. Blanch the fiddleheads in boiling water for about 3 minutes. Then place them in an ice water bath to keep their color. Drain.

2. In a large frying pan, heat the oil and sauté garlic and crushed red pepper for about a minute. Add fiddleheads, with whatever water is still clinging to them. Toss fiddleheads to coat with the oil mixture. Sauté for about 5-7 minutes, until the fiddleheads are cooked through but not soft. Sprinkle with lemon juice, salt and pepper.