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!

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