Sauteed Fiddleheads

3 cups fresh fiddlehead ferns, ends trimmed

3 tablespoons unfiltered extra-virgin olive oil

1 clove garlic, minced

½ teaspoon sea salt

½ teaspoon black pepper

1 tablespoon fresh lemon juice

Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.