Recipe courtesy of George Stella

Collards, Roasted Peppers and Artichoke Saute

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!
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
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