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That is, if DH gets himself out to the store soon. I just discovered that confit is nothing more than roasting poultry slowly in its own fat. Works for me!
Can't beat the method. 
with onion and celery and carrot and potato. It's good!
I trim out the fibrous stem, stack up the halved or quartered leaves lengthwise, then cut them into fettucini size strips. I like to use collards in big batch soups because they stand up to and even mellow during multiple re-heatings. Your colon loves greens like these; it's almost like a medicine. They are nutrient rich and long cooking makes the nutrients more easily absorbed. I feel stronger after having it. Be sure and have a little fat with them, either cooked in or added later so you will get the full benefit. 
Not sure why that is. Here, they're grown year 'round, primarily in coastal fields.
Hot weather pushes them to bolt and get bitter. Cooler days and chilly nights makes for a "sweeter" crop, if that's the right description. All are good steamed or sauteed quick with some lemon, salt, pepper and butter in my book. And a great side for fish.
There is no end to my admiration for cole crops. Your recipes sound like the way I do them, but sometimes I saute them with garlic and red pepper flakes in olive oil. Sometimes I add raisins and a touch of vinegar. Sometimes a big splash of Red Devil sauce. My favorite way is mushroom-stuffed collard leaves braised in white wine. Thanks for the window into the horticulture! I love information like that.
Some olive oil, red wine vinegar and a quick brown...
Gosh, I can almost smell it. I've never had shark, though. Guess I never will. 
found a bag of presliced onions and peppers (probably meant for fajitas, oh well), so i bought a rotisserie chicken at costco, stripped it, and put it in the pot with the onions/peppers, carrots, noodles, and spices. chicken soup tonite in the shanti household! 
No clue on snacks for later. Not much nibbling food in the house.
