Lisa and Andrea’s Sautéed Fiddleheads

Ingredients

• 1 pound fiddleheads
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. 1
   Rinse the fiddleheads thoroughly under running water, removing the papery brown husks and trimming the ends.
2. 2
   Bring a large pot of salted water to a boil. Transfer the fiddleheads into the boiling water and boil them for 15 minutes (*please note this step is very important because undercooked fiddleheads contain a toxin that can cause foodborne illness*).
3. 3
   Drain and rinse, then place the fiddleheads in an ice water bath to cool and stop the cooking process. Drain and arrange on a kitchen towel to pat them dry.
4. 4
   Over medium heat, sautée the garlic in the olive oil for just a minute until fragrant, then add the drained fiddleheads. Sautée until their edges just start to brown, around 4 to 5 minutes. Add salt and pepper to taste. Serve warm and enjoy!