GARLIC FIDDLEHEADS

Serves 2

1/2 pound fresh fiddleheads
1 Tbsp butter
3 garlic cloves, finely chopped
2 wild leeks
2 Tbsp chopped chives
2 tablespoons white wine

Steam fiddleheads just until tender. Meanwhile, heat butter in a heavy frying pan and sauté garlic and leeks until softened.
Blend in wine.
Add steamed fiddleheads, turning to coat them well in the sauce. Serve at once.