1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thinly
Kosher salt and pepper
1. If the fiddleheads are clean, you can move to step 2 and sauté them with the butter and garlic. If the fiddleheads have brown fronds in the center, blanch in boiling water. Bring 2 quarts water and 1 tsp salt to a boil. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water. Drain the fiddleheads in a colander and rinse with cold water.
2. Place the butter, garlic, and fiddleheads in a large sauté pan and heat over medium-low heat. Cook for 5 minutes or until the fiddleheads are just fork tender. Season with salt and pepper and serve hot.
Feta, parmesan, or goat cheese
Garlic scapes- sauté with fiddleheads