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!
Recipe courtesy of George Stella
Episode: Dinner Dash
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Pepper and Artichoke Bruschetta

Recipe courtesy of Food Network

Roasted John Dory with 'Barigoule' of Artichoke and Peppers

Recipe courtesy of Espelette L'Orangerie

Artichoke Spinach Dip with Roasted Red Bell Peppers

Recipe courtesy of Guy Fieri

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers

Recipe courtesy of Robin Miller

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories