Easy one-bowl recipes

1 tablespoon fresh lemon juice 2 teaspoons extra-virgin olive oil 1 bunch collard greens, stems removed, sliced 1 teaspoon water ½ teaspoon red pepper flakes 1 pound shrimp, peeled, deveined 2 jarred medium roasted red peppers, drained, sliced (or homemade) Heat the water to a boil in a 1-quart pot over high heat. Stir in the grits and half the salt; cook, stirring, 5 minutes. Remove pan from the heat, cover and let stand to thicken, 5 minutes (or follow package directions).

Read the source article at timesunion.com


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