Spring Fiddleheads and Sweet Peppers Recipe - Allrecipes.com
  • READY IN 35 mins

Spring Fiddleheads and Sweet Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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.
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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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