Vegetables Recipe ⋇ Spring Fiddleheads and Sweet Peppers

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

Cooking 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.

Nutrition Facts

• calories148.4
• carbohydrateContent10.6 g
• fatContent10.7 g
• fiberContent0.9 g
• proteinContent6 g
• saturatedFatContent1.4 g
• sodiumContent3.4 mg
• sugarContent2 g