Maine Fiddleheads Sautéed in a Garlic Butter Sauce

Wash 1 lb. freshed picked fiddleheads. Peel off any brown papery skin and slice off any brown ends

Place then in a cold water bath. Remove any dirt. Clean thoroughly. Drain and set aside. Discard water.  

Boil them in clean water for 15–20 minutes. Drain, rinse, and let them rest in a colander.

In a cast iron skillet, add
• 1 tbsp. olive oil

• 2 tbsp. butter

• 1 minced garlic

• 1 tbsp. lemon juice

• 1 tbsp lemon zest.

Heat up liquid and add in fiddleheads.

Cook on medium heat until soft to the touch. Serve.

Some Mainers add a splash of apple cider vinegar for a richer taste.