Spring Fiddleheads and Sweet Peppers

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.

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.

Per Serving: 148 calories; protein 6g; carbohydrates 10.6g; fat 10.7g; sodium 3.4mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .