Collards, Roasted Peppers and Artichoke Saute

You'll probably end up with some leftovers after dinner is over, but that's a good thing! Use them to fill out a meal later on in the week[, and take some of the pressure off yourself!]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 cup unsalted butter
  • 4 ounces diced prosciutto di Parma
  • 2 tablespoons diced red onion
  • 1 small clove garlic, minced
  • 1 (6-ounce) jar roasted red pepper strips, drained
  • 1 (6-ounce) jar marinated artichoke hearts, drained and quartered
  • 1 (1-pound) bag frozen collard greens, thawed, chopped, and drained well
  • Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh squeezed lemon juice (about 1/2 lemon)
Directions

Melt butter in a large pan over medium-high heat. Add the prosciutto, onion, garlic, roasted pepper, and artichokes and cook, stirring, until tender, about 2 minutes.

Add the collards and cook, stirring, until hot, about 4 minutes. Remove from heat and season with salt and pepper. Drizzle the lemon juice over everything and serve immediately.


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