3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
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.
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.