Sautéed Fiddleheads with Ramps

Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.

2 tablespoons extra virgin olive oil
3/4 cup fresh ramps, cleaned, trimmed, and chopped
2 teaspoons garlic, minced fine
1/2-cup carrots, sliced julienne style
1/2-teaspoon sea salt
1 tablespoon cilantro, chopped fine
2 cups fresh fiddlehead ferns, trimmed and rinsed


Heat the oil in a Dutch oven and use it to sauté the ramps, garlic, carrots, salt, and fresh herbs. Sauté for about three minutes.

Add the fiddleheads and continue to sauté for about five minutes. Stir from time to time to ensure even cooking.

The fiddleheads should be a deep green color, and should still be crisp. Serve hot.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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