Sauteed Fiddleheads with Parsley and Garlic
One of the easiest ways to prepare fiddleheads, the only thing easier is just boiling them and serving them with butter!
Trim any brown ends of the fern shoots and wash them in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry.
Crush the minced garlic with the back of a spoon or the side of a large knife. Heat half of the butter (or olive oil) in a large skillet over medium heat.
Add the fiddlehead shoots and turn the heat up to medium-high.
The fiddleheads should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes.
Add the butter (or oil), the garlic, and parsley. Continue cooking for one minute longer, or until you can smell the garlic and the fiddleheads are tender.
Season with salt and pepper to taste and serve immediately on hot plates.