Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
Heat the oil in a Dutch oven and use it to sauté the ramps, garlic, carrots, salt, and fresh herbs. Sauté for about three minutes.
Add the fiddleheads and continue to sauté for about five minutes. Stir from time to time to ensure even cooking.
The fiddleheads should be a deep green color, and should still be crisp. Serve hot.