Fiddleheads are one of spring’s earliest culinary gems.
Place fiddleheads in a large bowl of water and swish to remove any debris.
Rinse the fiddleheads well and remove any brown, papery skin.
Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Transfer to the steamer basket; steam for 10 minutes.
Remove from the pot and scatter on a clean kitchen towel; pat dry.
Heat 1 tablespoon oil in a large skillet over medium heat.
Cook, stirring, until fragrant, about 30 seconds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
