Recipe courtesy of Rachael Ray
Episode: He-Man Helpings
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings

Ingredients

Directions

Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.

Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.

Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.

Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chickless Pot Pie

Recipe courtesy of Trisha Yearwood

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Slow-Cooker Asparagus-Barley Risotto

Recipe courtesy of Food Network Kitchen

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Slow-Cooker Ropa Vieja

Recipe courtesy of Food Network Kitchen

Joey-Joey Salmon (My version of Lomi-Lomi)

Recipe courtesy of Joey Altman

My Friend Vicki's Mom's Celery Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.