Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest

Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest
Will Budiaman


  •   Kosher salt, to taste
  • 1/4 Pound  fiddlehead ferns, brown chaff removed
  • 2 Tablespoons  extra-virgin olive oil, plus more for serving
  • 1/3 Cup  pine nuts
  • cloves garlic, sliced thinly
  •  Pinch of  red chile pepper flakes
  •   Zest of 1/2 lemon
  •   Pecorino romano, to taste

Fiddlehead ferns have a slightly nutty flavor when cooked, and so I thought fiddleheads, toasted pine nuts, and salty, slightly funky pecorino would be a good combination. Lemon zest brightens things up a bit, and a drizzle of extra-virgin olive oil at the end seals in all the flavors.

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Bring a medium-sized pot of salted water to a boil over high heat. Add the fiddlehead ferns, boil for 10 minutes, and drain.

Heat the oil in a small sauté pan over low heat. Add the pine nuts and garlic and cook until the pine nuts are golden. Add the red chile pepper flakes and fiddlehead ferns, and heat through briefly.

Transfer to a bowl, toss with the lemon zest, and shave strips of pecorino over the top using a vegetable peeler. Drizzle with more olive oil, to taste.


Calories per serving:

301 calories

Dietary restrictions:

Low Carb Sugar Conscious, Vegetarian, Specific Carbs, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 29g 45%
  • Carbs 9g 3%
  • Saturated 3g 15%
  • Fiber 1g 5%
  • Sugars 1g
  • Monounsaturated 14g
  • Polyunsaturated 9g
  • Protein 6g 12%
  • Sodium 217mg 9%
  • Calcium 34mg 3%
  • Magnesium 78mg 20%
  • Potassium 383mg 11%
  • Iron 2mg 12%
  • Zinc 2mg 13%
  • Phosphorus 196mg 28%
  • Vitamin A 103µg 11%
  • Vitamin C 24mg 41%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 9µg 2%
  • Vitamin E 4mg 20%
  • Vitamin K 20µg 25%
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