As mentioned in an earlier post, my husband enjoys trying complicated, fancy recipes. Most recently, he succeeded in cooking a beautiful (and quite tasty) duck and andouille sausage étouffée with corn cakes. The recipe for this was from the Williams-Sonoma New Orleans book.
As I side, I sautéed some collard greens with copious amounts of garlic, and they ended up going very well with the rest of the meal. I used this recipe for the greens: http://www.elanaspantry.com/simple-braised-greens/