Butter – 2.5 tablespoons (substitute with ghee or olive oil)
Fiddleheads – 2.5 cups
Garlic – 5-6 garlic cloves, finely minced
Oregano – 1 tablespoon fresh oregano, chopped
Basil – 1 tablespoon fresh basil, chopped
Rosemary – 1 tablespoon fresh rosemary, chopped
Thyme – 1 tablespoon fresh thyme, chopped
Bring a pot of water to boil. Submerge the fiddleheads and boil for 6-8 minutes, until they turn bright green and float to the top. Drain in a colander and pat the fiddleheads dry with a towel. This step removes the bitterness.
Next, melt the butter over medium heat in a large skillet.
Add the fiddleheads and sear until they begin to brown and turn a brighter shade of green.
Add the garlic and saute until the garlic begins to brown.
Add the herbs, toss for about 1 minute and remove the fiddleheads from the heat.