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
Bring an inch of water to a boil in a large pot fitted with a steamer basket.
Place fiddleheads in a large bowl of water and swish to remove any debris. Rinse the fiddleheads well and remove any brown, papery skin.
Transfer to the steamer basket; steam for 10 minutes. Remove from the pot and scatter on a clean kitchen towel; pat dry.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the fiddleheads; cook, stirring occasionally, until beginning to brown in spots, 2 to 3 minutes.
Add the remaining 1 tablespoon oil, then lemon zest and juice, garlic, salt and pepper to taste.
Cook, stirring, until fragrant, about 30 seconds. Serve immediately.