SPRING FIDDLEHEADS AND SWEET PEPPERS

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Spring Fiddleheads and Sweet Peppers image

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.

Provided by Lexiecat

Categories     Side Dish     Vegetables

Time 35m

Yield 2

Number Of Ingredients 6

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

Steps:

  • Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.
  • 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.
  • 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 : Calories 148.4 calories, Carbohydrate 10.6 g, Fat 10.7 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 3.4 mg, Sugar 2 g

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