- 1 pound fiddlehead ferns
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 1 teaspoon parsley, chopped (optional)
- Salt and freshly ground pepper
Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
Recipe courtesy of James Peterson