Sautéed Fiddlehead Ferns with Parsley and Garlic
A classic, basic recipe to enjoy the flavor of fresh fiddlehead ferns. No frills needed.
Trim the brown ends from the ferns and wash them in cold water. Make sure to get rid of the paper-like brown skin as you clean them. Drain them and pat dry.
Crush the garlic with the back of a spoon, or use a garlic press.
Heat half of the butter in a skillet over medium heat. Add the ferns and turn the heat up to medium high. The ferns should be sizzling, but take care not to let the butter burn. Toss and stir for about five minutes, then add the rest of the butter.
When it's melted, add the garlic and parsley.
Continue cooking for about a minute, or until you can smell the aroma of the garlic, and the ferns have become tender. Season with salt and pepper.