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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Artichoke Hearts Provencal

Recipe courtesy of Food Network

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

Roasted Peppers

Recipe courtesy of Michael Chiarello

Roasted Artichoke Salad

Recipe courtesy of Ina Garten

Roasted Artichoke Pesto

Recipe courtesy of Michael Chiarello

Sauteed Collard Greens with Garlic, Peppers and Onions

Recipe courtesy of Geechee Girl Rice Cafe

Artichokes with Roasted Garlic Aioli

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories