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| 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 :
- 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
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 35M |
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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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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