Spring Fiddleheads and Sweet Peppers recipe
All Recipes 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 caloriescarbohydrate: 10.6 gcholesterol: : -fat: 10.7 gfiber: 0.9 gprotein: 6 gsaturatedFat: 1.4 gservingSize: -sodium: 3.4 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Spring Fiddleheads and Sweet Peppers
Directions
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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.