2 cups fiddlehead ferns
2 tablespoons butter (you can substitute with olive oil)
1 clove garlic, minced
1 dash sea salt
1/8 cup pumpkin seeds
Wash fiddleheads well and remove the stems. Heat butter in a skillet and add the garlic. Sautee until translucent, and then add the fiddleheads. Cook for about five minutes or until tender, flipping them once one side has a little color on it. If they’re still tough, cover with a lid for several minutes and allow them to steam (you can treat these much like you would asparagus, striving for the same balance between tenderness and a slight bite). In a separate pan, toast pumpkin seeds until lightly browned and fragrant. Sprinkle seeds over the fiddleheads, along with a dash of sea salt, a touch of lemon juice, and a bit of lemon zest.