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Spring Fiddleheads and Sweet Peppers

Lexiecat

"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

35 m servings 148 cals
Original recipe yields 2 servings (2 cups)

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 148 calories; 10.7 g fat; 10.6 g carbohydrates; 6 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Reviews

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I added some tofu to the pan and served with new potatoes for a complete meal.

A very nice change for a gourmet vegetable when available. Please pay particular attention to the warnings on the fiddlehead packaging from Canada Health and CFIA as to the preparation and cons...