Rinse fiddleheads thoroughly in cold water
Trim off any brown or papery ends
Boil in salted water for 10 to 15 minutes
Drain well
Sauté in butter or oil with garlic if desired
Cook until tender and fully heated through
Serve immediately
Rinse fiddleheads thoroughly in cold water
Trim off any brown or papery ends
Boil in salted water for 10 to 15 minutes
Drain well
Sauté in butter or oil with garlic if desired
Cook until tender and fully heated through
Serve immediately