Sauteed Greens with Whole Wheat Couscous

I am falling behind on my greens eating, and to be perfectly honest, I am pretty sick of them. I remembered liking the way the greens turned out when I made this Epicurious recipe, so thought I would start with that and then switch it up a little.

The last time I made them, I put them over pasta, but I didn't feel like getting out a separate pot to boil water this time around. I wanted a one pot meal, so I decided whole wheat couscous would be my grain and I could cook it right in the pot with the greens! I also threw on a little bacon for good measure. If you don't want bacon, I might suggest feta cheese for its salty bite.

Sauteed Greens with Whole Wheat Couscous
Adapted from Epicurious
Serves 3-4

Ingredients

Extra virgin olive oil
2 large garlic cloves, minced
8 cups chopped greens (I used collards and tatsoi)
2 cups low-sodium vegetable (or chicken) broth
Scant 3/4 cup uncooked whole wheat couscous
1 teaspoon sherry vinegar
Coarse salt and freshly ground black pepper
Couple slices cooked bacon, crumbled

1. Heat a couple tablespoons of olive oil over medium heat in a large skillet. Add the garlic and stir until fragrant, about 1 minute. Add the greens by the handful, stirring to coat with the olive oil. Continue with the remaining greens. Saute the greens for a couple minutes, or until just starting to wilt.

2. Add the broth and the couscous to the pot. Cover and bring to a simmer, stirring occasionally. Cook until the greens are tender and the couscous is cooked, 5-10 minutes, depending on your greens.

3. Stir in the vinegar and season to taste with salt and pepper. After plating, top with the bacon.