Serves: 6
Total Calories: 33

1 pound fresh or frozen fiddleheads
1/4 cup water
2 tablespoons butter or margarine
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon ground black pepper

If the fiddleheads are frozen, unwrap and put in a 1-quart casserole. Heat at DEFROST or LOW (30%) power for 3–4 minutes or just until almost completely thawed. Stir once while heating. Let stand for 5 minutes. Drain off any liquid.

If the fiddleheads are fresh, rinse well and drain. Remove any bruised parts and veils (thin covering over the curl). Put in a 1-quart casserole. Add 1/4 cup water to the thawed or fresh fiddleheads. Cover with vented plastic wrap. Heat at HIGH (100%) power for 3–5 minutes, or until just tender. Stir once while heating. Drain. Add the butter, vinegar, salt, and pepper. Stir gently to melt the butter. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 33
Calories from Fat: 33

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