Fiddleheads

By KatrinaB

Fiddlehead ferns are a spring time treat in the north east.

Ingredients

• 2 pounds fiddlehead ferns, trimmed, scrubbed and rinsed
• 3 tablespoons extra virgin olive oil
• 1/2 tablespoon sea salt
• 2 Tablespoons white balsamic vinegar

Preparation

Step 1

Prepare fiddleheads by trimming the ends, scrubbing the excess leaves from the curled end and rinsing in cold water. Heat EVOO in a large saute pan or wok and saute fiddleheads for about 20 minutes, tossing frequently, until tender. Add sea salt and balsamic vinegar. Toss to coat and serve immediately.