Collards, Roasted Peppers and Artichoke Saute

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.