Leftovers: Black-eyed Peas and Collard Greens

How many of you prepared enough black-eyed peas, greens, and cornbread on New Year's Day to feed the neighborhood? Just me? This morning, I carefully measured reasonable portions into plastic containers for freezing, leaving out just enough for my lunch. My cornbread "substitute" was couscous. One-third cup dry grains equals one serving cooked. When topped with that addictive broth from the black-eyed peas and greens and with a couple of shakes of hot sauce, it tasted just like I remembered from my childhood. My parents called it "pot likker". Plain couscous is the closest thing I can find to capture that taste without preparing cornbread.

Collard greens = High in Vitamins A and C, calcium, iron, and magnesium
Black-eye peas = High in fiber, folate, calcium, Vitamin A
Couscous = Low in fat and sodium; no cholesterol; B-vitamins

Per couscous package instructions: Bring water, salt (optional) and olive oil or butter to a slow boil in the amounts recommended. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous lightly with fork before serving. (Note: I use low-sodium chicken broth instead of water and do not add extra salt. I also add about 1 teaspoon olive oil.)