Cooking and Baking

Fiddleheads

It's spring! Fiddleheads are here. I usually saute in bit of garlic, butter & s&p. Sometimes with lemon. The other day I did them up like that but added some Swiss Chard & a good splash of Balsamic. The balsamic overtook the fiddleheads delicate flavor.

What do you do to them?


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