Recipe By Lexiecat
Published Apr 2nd
Prep 15m Cook 20m Additional - Ready In 35m
Servings 2 cups Calories 148.4

This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast.

Recipe Ingredients

  • ½ pound fiddlehead ferns, ends trimmed
  • 1 ½ tablespoons olive oil
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • 1 clove garlic, minced
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.
  2. 2 Heat olive oil in a skillet over medium heat, and cook and stir red pepper, yellow pepper, and garlic until peppers begin to soften, about 5 minutes.
  3. 3 Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.

Nutrition Facts

  • Calories 148.4
  • Carbohydrate 10.6 g
  • Fat 10.7 g
  • Fiber 0.9 g
  • Protein 6 g
  • Saturated Fat 1.4 g
  • Sodium 3.4 mg
  • Sugar 2 g


  1. Delicious!
  2. This is awesome and delicious! Love spring time fiddleheads. I look forward to it every year.
  3. I added some tofu to the pan and served with new potatoes for a complete meal.
  4. A very nice change for a gourmet vegetable when available. Please pay particular attention to the warnings on the fiddlehead packaging from Canada Health and CFIA as to the preparation and consumption of this delicacy. Fiddleheads must NEVER be eaten raw and they have to be boiled at least 10 minutes prior to being eaten. - Read more ...

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