from Fiddlehead Forest
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.
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
Directions
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.
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 2
Nada’s Tips & Tricks: Change up the peppers for other vegetables like zucchini, eggplant or mushrooms. Add different seasoning mixes to give the dish unique flavours.
Contents and images used with permission by Canadian Cookbooks.