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 Summary

15 mins
20 mins
35 mins
2 cups


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.

  • 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.

  • 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

148 calories; protein 6g 12% DV; carbohydrates 10.6g 3% DV; fat 10.7g 17% DV; cholesterolmg; sodium 3.4mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
I added some tofu to the pan and served with new potatoes for a complete meal. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I added some tofu to the pan and served with new potatoes for a complete meal. Read More
Rating: 4 stars
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. I put mine in a large bowl to soak trimmed the brown parts off and rinsed them twice and once again after boiling before adding to the sauté pan. This ensured all the dirt and debris was removed prior to serving enjoy! Read More