1 1/2 quarts water
1 1/2 teaspoons salt
1 4 ounce package fiddlehead ferns
2 tablespoons olive oil or butter
clove of garlic, thinly sliced, pinch of red pepper flakes or lemon wedges
In a medium-large pot, bring 11/2 quarts of water to a boil. Add salt and fiddleheads. Cook 1 minute. Drain and rinse with cold water. In a 10″ skillet, heat oil or butter. Add fiddleheads and cook, stirring occasionally, about 3-5 minutes. (Optional) Add garlic and red pepper flakes and cook, stirring, until garlic is fragrant and just starting to color, about 1 minute. Salt to taste and serve immediately.
Note: Lemon wedges may be used in lieu of garlic and red pepper flakes.
Makes 4 servings.