2 teaspoons (or to taste) freshly ground black pepper

6 (3-ounce) beef medallions

2 garlic cloves

4 tablespoons olive oil, divided

1½ cups chicken broth

8 ounces frozen fiddlehead greens

• Rub the freshly ground black pepper over the beef medallions. Set aside. Smash, peel, and chop the garlic cloves.

• Heat 2 tablespoons of the olive oil in a frying pan on medium-low heat. Add the beef medallions. Cook for 3 to 4 minutes on each side, until both sides are thoroughly browned. Remove from the pan and clean out the frying pan.

• Add the remaining 2 tablespoons olive oil. Add the garlic. Cook for 1 minute, then add the chicken broth.

• Add the fiddlehead greens. Cook for 4 to 5 minutes or until the greens are heated through. Return the beef medallions to the pan. Heat through and serve hot.

Freezing Tip

Always be sure to label frozen food with the date that it is frozen. Although frozen food has a longer storage period than refrigerated food, it will eventually go bad. Labeling food with the freezing date means you're not relying on memory to know if it is still edible.