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Pierogi with Onions, Mushrooms and Swiss Chard

Growing up in a Catholic household, Friday nights were meatless. My grandmother often made homemade pierogi- which she deep-fried to perfection. Not that they weren’t superb, but these days I buy high-quality pierogi (usually potato and/or cheese) and simmer them gently in water on top of the stove. You can, of course, also pan-fry them in butter. I think I have reached a happy medium by serving them with vegetables sautéed in butter and heart-healthy oils.

Pierogi with Onions, Mushrooms

and Swiss Chard

The Basics:

  • 1 lb fresh potato cheese pierogi
  • 1 lb ( approximately) Swiss chard, leaves torn into big pieces and stems and ribs chopped
  • 1 large onion, sliced
  • 1/2 lb mushrooms, sliced
  • Corn or canola oil
  • Olive oil
  • Butter
  • Salt and freshly ground pepper

peroige with swiss chardWash Swiss chard and mushrooms quickly in cold water.

Place the chopped stem and rib pieces in the bottom of a large frying pan. I used a 10-inch fry pan. Top with chopped leaves and steam carefully with cover on. The water clinging to the leaves is enough. Toss often, watching carefully. When leaves are fairly limp, drain Swiss chard in a colander.

Cover the bottom of the pan with a swirl of each oil and about 2 tablespoons of butter. Heat until butter melts. You can adjust the amount of oil and butter according to taste here and as you go along.

Add onions and mushrooms and cook on a hot enough flame so they don’t simmer. Add drained Swiss chard at the end and salt and pepper to taste.

Meanwhile, bring a large pot of water for the pierogi to a boil. Cook according to directions. I used the brand Kasia’s, and they took about three minutes.

Spoon vegetables over the pierogi. Serve immediately or keep hot. Avoid reheating.

Note: I also threw in some leftover sauerkraut. There wasn’t enough to make a difference, but the next time I will definitely add a good amount.

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