Ingredients
4
4 servings
- •1 pound fiddleheads
- •1.5 teaspoons butter
- •1 tablespoon white vinegar
- •1 pinch salt and ground black pepper to taste
Instructions
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
Nutritional Facts
Per 4 servings
- Calories: 53
- Carbohydrate: 6g
- Fat: 2g
- Protein: 5g
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