Country Sauteed Fiddleheads

• 1 pound fiddleheads
• 1 1/2 teaspoons butter
• 1 tablespoon white vinegar
• 1 pinch salt and ground black pepper to taste

1. Rinse fiddleheads thoroughly; trim stems.
2. Soak in cold salted water for 5 minutes; rinse again.
3. Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil.
4. Simmer for 10 minutes; drain.
5. Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat.
6. Cook fiddleheads until tender, about 5 minutes.
7. Stir vinegar into fiddleheads; season with salt and pepper.

fiddleheads, butter, white vinegar, salt

Taken from allrecipes.com/recipe/country-sauteed-fiddleheads/ (may not work)