- 1/2 pound fiddlehead ferns, ends trimmed
- 1 1/2 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 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.
08/12/2019
recipepes.com
spring fiddleheads and sweet peppers, recipe
PT15M
PT1H
5
455 calories
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