Clean fiddleheads throughly. Prior to placing fiddleheads in cold water, try to get off as much of the gold leaf as possible, by using just your fingers. Then place them in cold water, and rinse. Do this several more times until the heads are clean.
Place them in a saucepan with 1/2 cup of water and boil for 1 - 2 minutes. Drain
In a small skillet, on med-high heat, melt the bacon fat and add the crushed garlic. Stirring quickly, not to burn the garlic, then toss in the fiddleheads. Allow to cook for 1 - 2 minutes, Fiddleheads should still be firm, but tender.
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 414.4mg||11 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.2g|
|Protein 5.1g||7 %|
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Calories per serving: 38
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