Fiddlehead Ferns with Pine Nuts, Pecorino, and Lemon Zest Recipe


Nutrition

Cal/Serving: 301
Daily Value: 15%
Servings: 2

Low-Carb
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g45%
Saturated3g15%
Carbs9g3%
Fiber1g5%
Sugars1g0%
Protein6g12%
Sodium217mg9%
Calcium34mg3%
Magnesium78mg20%
Potassium383mg11%
Iron2mg12%
Zinc2mg13%
Phosphorus196mg28%
Vitamin A2062IU41%
Vitamin C24mg41%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg10%
Niacin (B3)4mg19%
Vitamin B60mg4%
Folic Acid (B9)9µg2%
Vitamin E4mg20%
Vitamin K20µg25%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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

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.

Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

INGREDIENTS

  • 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
  • 3 cloves garlic, sliced thinly
  • Pinch of red chile pepper flakes
  • Zest of 1/2 lemon
  • Pecorino romano, to taste

DIRECTIONS

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.

Recipe Details

Servings: 2
Special Designations: Vegetarian, Healthy

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