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Collards, Roasted Peppers and Artichoke Saute Recipe

Collards, Roasted Peppers and Artichoke Saute

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on March 25, 2006

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    Even my 4 and 6 year old grandsons love this, and they dont like veggies! Easy to prepare, and tastes even better than it sounds.

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  • on January 29, 2006

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    My fussy son ate this dish and that says a lot. The only problem I have is finding frozen collard greens in my area.

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  • on May 22, 2005

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    Made this and everyone loved it, even those who said they did not eat collards! Now I have to make double. So easy to make.

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  • on May 17, 2005

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    really liked this recipe and so did my fusspot boyfriend . As an aussie had never used collards before but really liked them in this dish

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  • on May 03, 2005

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    I love this recipe. Our local grocery store didn't have proscuitto so I used bacon. Also I used EVOO instead of butter.SCRUMPTIOUS!!!

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  • on April 09, 2005

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    easy, didn't take to long to cook, and i was able to eat it with two other meals making cooking time faster.

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  • on April 04, 2005

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    This took no time to prepare and it was very good. I have NEVER purchased frozen greens. I always buy fresh greens and prepare them with smoked turkey or a hamhock. This was a big change for me and it was definitely worth it. I even added a little cayenne pepper to kick it up a notch!

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  • on March 13, 2005

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    Unbelievable combination. Brings out flavor and colors to glorify any meal.

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  • on January 25, 2005

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    This is awesome.

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  • on December 24, 2004

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    This recipe is simple and tasty. You can actully use a mixture of mustards and collards or just collards. I always double this recipe and add chicken broth and simmer on low. This allows the collards to soak up the flavors from the other incredients.
    Absolutely wonderful....even my mother-in-law enjoyed this recipe.

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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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