Spring Fiddleheads and Sweet Peppers

Delicious, wild-foraged fiddlehead ferns appear fresh in the spring at farmers' markets, or you can forage for them yourself in the freezer section of many groceries throughout the year.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 148 Calories

Ingredients

• 1 clove garlic, minced
• 1 ½ tablespoons olive oil
• salt and ground black pepper to taste
• ½ red bell pepper, chopped
• ½ yellow bell pepper, chopped
• ½ pound fiddlehead ferns, ends trimmed

Recipe Instructions

Step 1

Bring a pot of lightly salted water to a boil. Boil fiddlehead ferns for 10 minutes; drain.

Step 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.

Step 3

Stir fiddleheads into the skillet, and continue to cook and stir until fiddleheads are tender, about 2 minutes. Season with salt and pepper.