Vegetables: Fiddleheads 02 by Recipe Cottage

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	Fiddleheads 02

		Sauteed Fiddlehead Ferns with Parsley and Garlic 1 lb. fiddlehead ferns 1 garlic clove, minced 1/4 C butter or extra virgin olive oil 2T finely chopped fresh parsley salt and ground pepper Trim any brown ends off fern shoots. Wash the fern shoots thoroughly in cold water, pulling off the brown chaff on their edges as you go, drain in a colander, and pat dry. Crush the minced garlic on a cutting board with the side of a chef's knife. Heat half the butter or oil in a wide skillet or saute pan over medium heat and toss in the fern shoots. Turn the heat up to medium high--the heat should be hot enough so the shoots sizzle but not so hot that the butter burns--and toss or stir the fern shoots for about 5 minutes. Add the rest of the butter or oil, the garlic, and the parsley and cook for 1 minute more, or until you smell the garlic. Season to taste with salt and pepper and serve immediately on hot plates.