Collards & eggs
I had some leftover collard greens (cooked until tender, with garlic, red wine vinegar, red pepper flakes, s & p)and grilled corn (which I cut off the cob).
Into a skillet with a little butter. Added scrambled eggs (I always shake some Worcestershire into my eggs). Scattered small chunks of provolone picante on top, and cooked pancake style, flipping when nicely browned on the bottom.
The cheese got melted & crusty, and the flavors were great together.
Well-doused with Louisiana Hot Sauce, of course. A new favorite.