Sauteed Fiddlehead Ferns (Basic Recipe)

1. 1

   Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.

2. 2

   Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.

3. 3

   Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.

4. 4

   Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.

5. 5

   Add the fiddleheads and saute, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.