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Collards, Roasted Peppers and Artichoke Saute

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Dinner Dash

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    6 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
10 min
Total:
20 min
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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.

Rated: 5 stars out of 511 Reviews

Nutrition Facts

Nutritional Analysis
per serving
Calories
195
Fat
14 grams
Saturated Fat
6 grams
Carbohydrates
5.5 grams
Fiber
2.5 grams
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