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Fiddleheads are edible ferns that grow wild along the fertile banks of rivers and streams. You may find them with a rather unattractive brown, somewhat papery residue on them, which should simply be washed off before preparing them.

• 1 pound linguine
• 1/2 pound fiddleheads
• Kosher salt and freshly ground black pepper
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
• 1 1/2 cups dandelion greens or sorrel, washed

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