Spring Fiddleheads and Sweet Peppers recipe

All Recipes Best Recipe Side Dish Vegetables

Ingredients

½ pound fiddlehead ferns, ends trimmed
1 ½ tablespoons olive oil
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced
salt and ground black pepper to taste

Nutrition Info

148.4 calories
carbohydrate: 10.6 g
cholesterol: : -
fat: 10.7 g
fiber: 0.9 g
protein: 6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 3.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes, drain.

  2. Heat olive oil in a skillet over medium heat, and cook and stir red pepper, yellow pepper, and garlic until peppers begin to soften, about 5 minutes.

  3. Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.

Recipe Yield

2 cups

Recipe Note

This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast.

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