Garlic Sauteed Fiddlehead Ferns

Garlic Sauteed Fiddlehead Ferns

Early spring side dish of foraged fiddlehead ferns

Cooking Level: Easy
Category: Side
Prep Time
Cook Time
Total Time

About the Recipe

Fiddlehead ferns are only available for a few weeks in the early spring. A delightful treat that can be easily cooked up and combined as a side dish to any meal.


  • 24 whole Fiddlehead Ferns
  • 1/2 cup White Onion
  • 1/2 cup White Wine (dry chardonnay works, but so does whatever you have in the fridge)
  • 2 tablespoons Olive Oil
  • 4 clovess Garlic


  1. Dice white onion and garlic
  2. Heat a stainless steel pan over medium heat and add olive oil. As soon as olive oil bubbles, add diced onions and cook for a few minutes.
  3. Next add garlic and cook for another two minutes.
  4. Once onions and garlic are translucent, add Fiddlehead ferns. Cook for about 5 minutes, making sure that the onions/garlic do not burn.
  5. Slowly add in wine. As soon as the wine starts to boil, reduce heat. Let the fiddlehead ferns cook in the wine for a few minutes.
  6. Remove from heat, plate, and Enjoy!

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