Preparation

1. Wash and trim fiddleheads, discarding any that are opened or black.
2. Bring a large pot of water to a boil. Blanch for 5-7 minutes (or twice at a time, 2 x 2 min, using fresh water the second time). Refreshing after in an ice bath.
3. Sauté garlic for a minute or two in butter and oil. Add blanched fiddleheads to pan and warm. Season to taste, with tamari, lemon juice or apple cider vinegar, chili, salt and pepper. Serve as a side dish.

A recipe from chef Nancy Hinton, La Table des Jardins Sauvages.
www.jardinssauvages.com