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- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 7g|
|Saturated Fat 0.9g|
|Total Carbohydrate 3.4g|
|Dietary Fiber 0.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|