Spring Fiddleheads and Sweet Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Spring Fiddleheads and Sweet Peppers Recipe). 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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 2

Yield: 2 cups

Spring Fiddleheads and Sweet Peppers Recipe

Ingredients

½ pound fiddlehead ferns

ends trimmed

1 ½ tablespoons olive oil

½ red bell pepper

chopped

½ yellow bell pepper

chopped

1 clove garlic

minced

salt and ground black pepper to taste

Side Dish

Directions

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.

Nutritional Information

Spring Fiddleheads and Sweet Peppers Recipe

Servings Per Recipe:2

Calories: 148.4

% Daily Value *

Protein: 6g 12%

Carbohydrates: 10.6g 3%

Dietary Fiber: 0.9g 4%

Sugars: 2g

Fat: 10.7g 17%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 5186.8IU 104%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.2mg 10%

Vitamin C: 123.9mg 207%

Folate: 21.5mcg 5%

Calcium: 45.3mg 5%

Iron: 1.9mg 10%

Magnesium: 47mg 17%

Potassium: 561.2mg 16%

Sodium: 3.4mg

Thiamin: 0.1mg 5%

Calories From Fat: 96.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.