BCL - Spring Fiddleheads and Sweet Peppers Best Dishes

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Spring Fiddleheads and Sweet Peppers

"This is a amazing recipe for the ones scrumptious fiddleheads that we are able to simplest revel in fresh within the spring. Leftovers are terrific in an omelet or delivered to scrambled eggs for breakfast."

Ingredients :

• 1/2 pound fiddlehead ferns, ends trimmed
• 1 1/2 tablespoons olive oil
• half of purple bell pepper, chopped
• half of yellow bell pepper, chopped
• 1 clove garlic, minced
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 2M	Ready in : 35M

• Bring a pot of gently salted water to a boil. Boil fiddlehead ferns for 10 mins; drain.
• Heat olive oil in a skillet over medium warmness, and cook and stir purple pepper, yellow pepper, and garlic until peppers begin to soften, approximately 5 minutes.
• Stir fiddleheads into the skillet, and hold to cook and stir until fiddleheads are smooth, about 2 minutes. Season with salt and pepper.

Notes :

• Reynolds® Aluminum foil can be used to maintain meals wet, cook dinner it lightly, and make easy-up less difficult.

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