Ingredients35 m servings 53 cals
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
- Cook's Note:
- I prefer balsamic or wine vinegar, but traditionally white vinegar is used.
Per Serving: 53 calories; 2 g fat; 6.4 g carbohydrates; 5.3 g protein; 4 mg cholesterol; 51 mg sodium. Full nutrition
ReviewsRead all reviews 4
These were amazing. We added garlic and dropped the vinegar. It went great with chicken and sour cream and chives mashed potatoes.
Turned it really good! Made some minor modifications: added 1/4 cup more broth (used chicken as I didn't have beef) since the sauce reduced by a lot; Omitted chocolate as I didn't have any, thr...