Collards, Roasted Peppers and Artichoke Saute

• 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.
2. Add the prosciutto, onion, garlic, roasted pepper, and artichokes and cook, stirring, until tender, about 2 minutes.
3. Add the collards and cook, stirring, until hot, about 4 minutes.
4. Remove from heat and season with salt and pepper.
5. Drizzle the lemon juice over everything and serve immediately.

unsalted butter, parma, red onion, clove garlic, red pepper, hearts, collard greens, kosher salt, freshly ground black pepper, fresh squeezed lemon juice

Taken from www.foodnetwork.com/recipes/collards-roasted-peppers-and-artichoke-saute-recipe.html (may not work)