Fiddleheads are another treat of spring that I look forward to every year. Choose the small, tight, bright jade green and tightly furled specimens. Here I clean them really well before blanching them, which can be done ahead. Then I sauté them simply with garlic at the last minute. Do not eat fiddleheads raw.

Fiddleheads Sautéed with Garlic

Category

Category name

Serves

4

Ingredients

  • 1 pound fiddleheads
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons thinly sliced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method

  1. Bring a large saucepan of water to a boil over high heat. Add the fiddleheads and when the water returns to a boil, cook them until they are tender, at least 5 minutes. Drain and discard the water.
  2. Heat the oil and the butter in a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds. Add the fiddleheads and season with salt and pepper; sauté until crisp-tender and heated through, about 2 minutes. Serve immediately.