I'm having some friends over for dinner on Saturday and have promised them a bite of collard greens and black-eyed peas. I was also hoping to cook fish, and had in mind Keller's black sea bass with vanilla-saffron sauce.
Any ideas on how to combine? Is there a way to fix collard greens and black-eyed peas so that they'll work well on the plate with the fish, as a substitute for the parsnip puree and spinach that the recipe calls for? Or should I just count on serving them in separate plates? Or is there a good cream-sauce that I could use instead of the vanilla-saffron sauce that would work better with a traditional collard/black-eyed recipe?