Collards, Roasted Peppers and Artichoke Saute (George Stella) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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!] 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) |
Directions:
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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