- 1/2 lb fiddleheads
- 2 tablespoons extra-virgin olive oil
- 1 clove of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 1/4-1/2 cup white wine (we used chardonnay; feel free to substitute something drier)
- freshly ground salt and pepper, to taste
Soak fiddleheads and remove any extraneous debris. Remove lower stems. Warm olive oil in stainless steel pan over medium heat. Add fiddleheads and cover with a sprinkle of salt. Sautee for 1-2 minutes. Add ginger and garlic. Sautee an additional 1-2 minutes, before adding white wine. Sautee until tender. Don't allow to stick to the pan--add white wine as needed. Season with salt and pepper. Arrange on a festive plate and serve while still warm.
