Sautéed Fiddlehead Ferns with Toasted Pumpkin Seeds

2 cups fiddlehead ferns

2 tablespoons butter (you can substitute with olive oil)

1 lemon

1 clove garlic, minced

1 dash sea salt

1/8 cup pumpkin seeds


Wash fiddleheads well and remove the stems. Heat butter in a skillet and add the garlic. Sautee until translucent, and then add the fiddleheads. Cook for about five minutes or until tender, flipping them once one side has a little color on it. If they’re still tough, cover with a lid for several minutes and allow them to steam (you can treat these much like you would asparagus, striving for the same balance between tenderness and a slight bite). In a separate pan, toast pumpkin seeds until lightly browned and fragrant. Sprinkle seeds over the fiddleheads, along with a dash of sea salt, a touch of lemon juice, and a bit of lemon zest.

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