Spring Fiddleheads and Sweet Peppers

Spring Fiddleheads and Sweet Peppers

by Edward Barrett 2 years ago
4 (2)
20 minutes
148.4 kcal
10.6 g carbs
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Description

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.

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
Directions
  1. 1. Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.
  2. 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. 3. Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.
Nutrition Facts
serving: 2 cups
calories: 148.4 kcal
carbohydrates: 10.6 g
protein: 6 g
saturated fat: 1.4 g
sodium: 3.4 mg
fiber: 0.9 g
sugar: 2 g
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