1lb fiddlehead ferns
2 tsp butter
1 clove of garlic, chopped
1 tbsp sea salt
Rinse the fiddleheads under cool water and trim off any brown bits.
Bring 2 litres of salted water to a boil
Add the fiddleheads and cook for 1 minute
Rinse fiddleheads under cool water and lay flat to dry
Heat butter in a pan over medium-high heat
Add the fiddleheads to the pan and cook for 5 minutes, stirring frequently
Add the chopped garlic and cook for 1 more minute
Remove and salt to taste
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