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Ingredients35 m servings 148
Original recipe yields 2 servings (2 cups)
- 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.
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- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 148 calories; 10.7 10.6 6 0 3 Full nutrition
ReviewsRead all reviews 2
I added some tofu to the pan and served with new potatoes for a complete meal.