I’ve never met this vegetable before: fiddleheads.

It’s the curled ends of a young ostrich fern, harvested in early spring. It is rich in vitamin A and vitamin C.

There are so many recipes and ideas for cooking fiddleheads online, but here is the simplest way to serve it:

Steam the fiddleheads for about 20 minutes. Melt butter on warm fiddleheads. Salt and pepper to taste. Serve with quinoa on the side.

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