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20 minutes
15 minutes
35 minutes
- 1 pound fiddleheads
- 1.5 teaspoons butter
- 1 tablespoon white vinegar
- 1 pinch salt and ground black pepper to taste
- Thoroughly wash the fiddleheads and trim the stems. Soak in cold salted water for 5 minutes, then rinse once more.
- In a large skillet, cover the fiddleheads with water and bring to a boil. Simmer for 10 minutes, then drain.
- In the same skillet, melt the butter over medium-low heat. Add the fiddleheads and coat them with the butter. Cook until tender, about 5 minutes. Stir in the vinegar and season with salt and pepper.
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