Easy Sautéed Fiddleheads

Ingredients

• 1 pound fiddleheads
• 1.5 teaspoons butter
• 1 tablespoon white vinegar
• 1 pinch salt and ground black pepper to taste

Steps

1. Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
2. 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.
3. 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.