Serious Eats: Talk

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?

Printed from http://www.seriouseats.com/talk/2009/05/fiddleheads.html

© Serious Eats