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Sauteed Fiddlehead Ferns with Parsley and Garlic

A home-style Sauteed Fiddlehead Ferns with Parsley and Garlic made with Fiddlehead Ferns, Garlic Minced, Butter Or Extra Virgin Olive Oil, T Finely Chopped Fresh Parsley, and Salt And Ground Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1
• 1/4 cup
• 2
• to taste

Method (preview)

1. 1

   Trim any brown ends off fern shoots.

2. 2

   Wash the fern shoots thoroughly in cold water, pulling off the brown chaff on their edges as you go, drain in a colander, and pat dry.

3. 3

   Crush the minced garlic on a cutting board with the side of a chef's knife.

4. 4

   Heat half the butter or oil in a wide skillet or saute pan over medium heat and toss in the fern shoots.

5. 5

   Turn the heat up to medium high--the heat should be hot enough so the shoots sizzle but not so hot that the butter burns--and toss or stir the fern shoots for about 5 minutes.

6. 6

   Add the rest of the butter or oil, the garlic, and the parsley and cook for 1 minute more, or until you smell the garlic.

7. 7

   Season to taste with salt and pepper and serve immediately on hot plates.