The Best Sautéed Fiddleheads with Lemon Garlic
Ingredients
- 1 pound fiddleheads (about 5 cups)
- 2 tablespoons extra virgin olive oil, divided
- Zest and juice of 1 lemon
- 1 clove garlic, finely chopped
- ¼ teaspoon salt
- Ground pepper to taste
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