SAUTEED FIDDLEHEADS RECIPE
Clean and trim the fiddleheads by removing any brown or woody parts.
Blanch the fiddleheads in boiling water for 2-3 minutes, then drain and rinse with cold water.
In a large skillet, bring the olive oil to a temperature of medium heat.
Add minced garlic and saute for 1-2 minutes until fragrant.
Add the blanched fiddleheads to the skillet and saute for 5-7 minutes until tender.
Once the fiddleheads have been blanched, add them to the skillet and cook for another 5-7 minutes until they are soft.