Having easy access to fresh, locally grown vegetables through various farmers markets around the city is one of the best things about living in New York City.  Fiddleheads and Ramps are in season and pair well with fingerling potatoes and fresh, free range eggs for an amazing weekend brunch.   I made Fiddleheads today as a bunch sidedish, and will be eating them at least once a week until they are out of season (in a few weeks). Below is my simple and easy recipe for sautéed Fiddleheads.

Carla’s Farm fresh Sautéed Fiddleheads

Ingredients:

1/4lbs of Fiddleheads
4 cups of Water
3 Tbs of organic Butter
3 medium Shallot bulbs, chopped
4 garlic cloves, minced
1/8 tbsp of smoked sea salt
1/4 tbsp of freshly ground pepper

Directions:

1. Remove any brown/yellow skin clinging to the Fiddleheads, then rinse thoroughly;
2. Heat water in a small pot. Boil Fiddleheads in water for 3-5 mins.  Remove from water and drain on a paper towel;
3. Melt butter in a frying pan over a medium flame;
4. Add the 3 chopped Shallots and 4 minced garlic cloves to the pan.  Sauté for 3 mins, or until shallots turn transparent;
5. Turn the flame up a bit, and add cleaned Fiddleheads to the pan;
6. Sauté for 5-10 mins, until Fiddleheads turn dark green and frond start to get a bit crispy;
7. Remove mixture from heat and drain on paper towel;
8. Sprinkle with smoked sea salt and fresh pepper.
9. Serve has a side dish