![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/07\/Saut\u00c3\u00a9ed-Fiddlehead-Ferns.jpg\")
<\/p>\nSaut\u00c3\u00a9ed Fiddlehead Ferns<\/p>\n
<\/p>\n
Fiddlehead Ferns<\/p>\n
2 cloves of garlic, sliced<\/p>\n
4 scallions, white and light green part sliced<\/p>\n
Juice of half a lemon<\/p>\n
Salt and pepper to taste<\/p>\n
Parmesan cheese, to taste<\/p>\n
Olive oil for the pan<\/p>\n
<\/p>\n
To prep your fiddleheads, cut the touch stems off, including any brown parts. Run them under cold water in a colander, then place them in a bowl of water and swirl around. Dry them on paper towels. Heat the olive oil in the pan over medium heat. Add the garlic and saut\u00c3\u00a9 until fragrant, about 2 minutes. Add the scallions and the fiddleheads, cover, and cook for 4 minutes. Uncover, stir, and continue to cook for another 4 minutes. Remove from heat and sprinkle with salt and pepper to taste. Squirt the juice of half a lemon on top. Spoon onto plates and serve with a grating of parmesan cheese over the top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saut\u00c3\u00a9ed Fiddlehead Ferns Fiddlehead Ferns 2 cloves of garlic, sliced 4 scallions, white and light green part sliced Juice of half a lemon Salt and pepper to taste Parmesan cheese, to taste Olive oil for the pan To prep your fiddleheads, cut the touch stems off, including any brown parts. Run them under cold water in a colander, then place them in a bowl of water and swirl around. Dry them on paper towels. Heat the olive oil in…<\/p>\n