- 1 pound fresh-picked fiddleheads
- 1 tablespoons olive oil
- ¼ cup Maine bacon, cubed
- 2 cloves fresh minced garlic
- 2–3 tablespoons Kate’s Homemade Butter
- Kosher or sea salt and ground black pepper to taste
A Maine Delicacy
Remove any discolored ends of the stems and rinse the fiddleheads in a colander. Place them in a large bowl of cold water and stir, then drain and dry with a towel, rubbing off any remaining golden, papery covering. Heat oil in a sauté pan over medium-high heat. Add the bacon, stirring until lightly browned, 2 minutes. Add ferns and cook, covered, for 3 minutes. Uncover, add garlic and Kate’s Homemade Butter. Cook for an additional 3 minutes or until ferns are tender but still slightly crunchy. Season to taste with salt and pepper. Serve immediately.