Spring Fiddleheads and Sweet Peppers

Ingredients

• 1/2 pound fiddlehead ferns, ends trimmed
• 1 1/2 tablespoons olive oil
• 1/2 red bell pepper, chopped
• 1/2 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.