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 58g 90%
  • Carbs 18g 6%
  • Saturated 6g 30%
  • Fiber 3g 11%
  • Sugars 2g
  • Monounsaturated 28g
  • Polyunsaturated 18g
  • Protein 12g 24%
  • Sodium 433mg 18%
  • Calcium 68mg 7%
  • Magnesium 156mg 39%
  • Potassium 765mg 22%
  • Iron 4mg 25%
  • Zinc 4mg 26%
  • Phosphorus 392mg 56%
  • Vitamin A 206µg 23%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 8mg 39%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 19µg 5%
  • Vitamin E 8mg 41%
  • Vitamin K 41µg 51%
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