Ingredients
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1 pound fiddleheads
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1 ½ teaspoons butter
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1 tablespoon white vinegar
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1 pinch salt and ground black pepper, or to taste
Directions
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Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
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Place fiddleheads in a large skillet; add enough water to cover. Bring fiddleheads to a boil then reduce heat to medium-low. Simmer for 10 minutes; drain.
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Melt butter in the same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir in vinegar; season with salt and pepper.
Cook’s Note
I prefer balsamic or wine vinegar, but traditionally distilled white vinegar is used.
Nutrition Facts (per serving)
| 53 | Calories |
| 2g | Fat |
| 6g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 53 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 5% |
| Cholesterol 4mg | 1% |
| Sodium 51mg | 2% |
| Total Carbohydrate 6g | 2% |
| Protein 5g | 11% |
| Vitamin C 31mg | 34% |
| Calcium 38mg | 3% |
| Iron 2mg | 8% |
| Potassium 430mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
