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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe originated as Rachael Ray's friend Jon's Polish Stir Fry, but I found out I really don't care for kale. Since I really liked the idea of a Polish Stir Fry I substituted kale with beet tops, and came out with a much better flavor (at least for me). Ingredients:
1 1/2 lbs kielbasa, sliced on an angle |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 large red onion, quartered and sliced |
1 1/2 lbs beet leaves, trimmed and coarsely chopped |
1 lb sauerkraut, drained and reserved |
1 teaspoon ground mustard or 2 tablespoons spicy brown mustard |
1 teaspoon sweet paprika |
1 tablespoon soy sauce |
salt & freshly ground black pepper |
Directions:
1. Heat a large nonstick skillet over medium high heat and brown kielbasa.
2. Remove from pan. Cover kielbasa with foil to keep warm.
3. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
4. Add onion to the pan and saute for a few minutes to soften.
5. Add chopped greens in batches as it wilts into the pan.
6. When greens are wilted, add sauerkraut.
7. Mix together reserved sauerkraut juice , mustard, paprika, soy sauce, salt and pepper. Add to pan.
8. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
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