Sauteed Fiddleheads



 Spring is my favorite time of the year!  I love all things new and green. Fiddleheads have been a part of my life for as long as I can remember.  My dad had a secret place to pick, somewhere in Nine Mile River, NS.  It was so secret, to this day, I do not know where we picked a trash bag full every spring. My mom would stand for hours, cleaning them of the 'brown paper', blanching and freezing the little green pinwheels, so we could enjoy them for months to come. BTW, they are apparently toxic if eaten raw, good thing I did not know that as I munched away as we picked, so cook em.

 Cook cleaned fiddleheads in boiling salted water, until barely tender. About 7 mins. Drain

Saute until lightly browned with 1 Tablespoon LG Extra Virgin Olive Oil (this is where a nice grassy one will shine) for every 1 cup fiddleheads.

Sprinkle with salt, fresh ground pepper, and finish with a splash of LG Sicilian Lemon white balsamic or Traditional dark balsamic.

Since I will always have butter in my life, this is where I will have at least one good feed, served with nothing but butter, salt and pepper.

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