Garlic Buttered Fiddleheads with Thyme


½ lb fiddleheads, washed and trimmed
2 tablespoons butter
1 large clove garlic, finely minced
½ teaspoon dried thyme or 1 teaspoon fresh chopped thyme
1 tablespoon malt or balsamic vinegar
Salt and pepper to taste


   Be sure to give them a good washing followed by a four minute boiling or about five minutes of steaming. Steaming is an especially good method as it best retains the color, texture and flavor of the hearty plant. Drain and set aside in a bowl.
   Heat butter in a medium fry pan over medium-high heat. When butter starts to foam, add garlic. Saute gently while stirring for about a minute until fragrant. Add thyme and stir for another 30 seconds. Add fiddleheads and saute' for about three minutes, tossing and stirring occasionally until heated through. Sprinkle with vinegar and then season with salt and plenty of black pepper. Serve as a side dish.

by Mike Hawkins