Collards Roasted Peppers and Artichoke Saute
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)
Instructions
Collards, Roasted Peppers and Artichoke Saute serves 6 original recipe by Food Network.
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