Potato Cheese Pierogi With Kale Cooking Greens Recipe
Ingredients
| 1cup peeled, chopped potatoes, 1 inch dice | ||
| Butter | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Onion | 1 Small, finley diced | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Lemon juice | 1 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| 1 cup Cookin’ Greens – *Chopped Kale | ||
| (*any CookinÂ’ Greens product can be substituted) | ||
| 2 cups unbleached white flour | ||
| Salt | 1/2 Teaspoon | |
| Butter | 4 Tablespoon | |
| Eggs | 2 Small, beaten | |
| Sour cream | 1 Cup (16 tbs) | |
| Extra butter | ||
| Paprika | ||
Directions
Bring 2 cups water to boil in saucepan, add potatoes
8 to 10 minutes or until tender.
Drain and mash well in large bowl.
Over medium heat, melt 2 tbsp butter in a medium-sized skillet.
Add garlic. Sauté for 30 seconds. Add onions, pinch of salt and
pepper. Cook mixture stirring occasionally for 5 minutes or
until onion is soft. Add 1 cup Cookin’Greens Kale.
Sauté for 5 minutes on low heat. Stir well.
Combine onion- kale mixture with the mashed potatoes,
cheddar cheese, lemon juice and mustard. Stir well.
Preparing Perogie Dough
Combine flour and salt in a large mixing bowl or use
chopping blade of food processor Cut the butter into the
flour mixture until well blended. Add eggs and knead until
smooth-by hand or food processor. Dough should be smooth,
moist and elastic. Divide dough evenly into 16 balls.
Assembling Perogies :
Roll out each piece of dough into a 5 inch diameter.
Put 1 tbsp filling onto ½ the circle, leaving a ¼ inch border to
the edge of the dough .Fold the half circle with no filling over
the half with filling. Dip a fork in water and press down the
edges of the circle to seal it.
Blanche perogie in a 6 quart pot of boiling salted water 6-8
at a time. When they rise to the top they should boil for at
least 5 minutes. Remove with slotted spoon onto platter.
Sauté Finish Option:
Remove with slotted spoon. Transfer to large skillet with
2 tbsp melted butter adding 6-8 at a time over medium heat.
Toss gently to coat. Sauté for 5 minutes. Add 2 tbsp of water
to the pan. Cover - lower heat . Cook for an additional 5 minutes,
until they are golden brown on the bottom and have
heated through.Serve with sour cream and a generous
sprinkling of paprika
Tip:To freeze for up to 2 months, place blanched perogies
in a single layer on a cookie sheet, wrap with aluminum foil
and freeze on level shelf. Once frozen, transfer to
large plastic bag. Defrost overnight in fridge or
in microwave (7 minutes on low setting).
8 to 10 minutes or until tender.
Drain and mash well in large bowl.
Over medium heat, melt 2 tbsp butter in a medium-sized skillet.
Add garlic. Sauté for 30 seconds. Add onions, pinch of salt and
pepper. Cook mixture stirring occasionally for 5 minutes or
until onion is soft. Add 1 cup Cookin’Greens Kale.
Sauté for 5 minutes on low heat. Stir well.
Combine onion- kale mixture with the mashed potatoes,
cheddar cheese, lemon juice and mustard. Stir well.
Preparing Perogie Dough
Combine flour and salt in a large mixing bowl or use
chopping blade of food processor Cut the butter into the
flour mixture until well blended. Add eggs and knead until
smooth-by hand or food processor. Dough should be smooth,
moist and elastic. Divide dough evenly into 16 balls.
Assembling Perogies :
Roll out each piece of dough into a 5 inch diameter.
Put 1 tbsp filling onto ½ the circle, leaving a ¼ inch border to
the edge of the dough .Fold the half circle with no filling over
the half with filling. Dip a fork in water and press down the
edges of the circle to seal it.
Blanche perogie in a 6 quart pot of boiling salted water 6-8
at a time. When they rise to the top they should boil for at
least 5 minutes. Remove with slotted spoon onto platter.
Sauté Finish Option:
Remove with slotted spoon. Transfer to large skillet with
2 tbsp melted butter adding 6-8 at a time over medium heat.
Toss gently to coat. Sauté for 5 minutes. Add 2 tbsp of water
to the pan. Cover - lower heat . Cook for an additional 5 minutes,
until they are golden brown on the bottom and have
heated through.Serve with sour cream and a generous
sprinkling of paprika
Tip:To freeze for up to 2 months, place blanched perogies
in a single layer on a cookie sheet, wrap with aluminum foil
and freeze on level shelf. Once frozen, transfer to
large plastic bag. Defrost overnight in fridge or
in microwave (7 minutes on low setting).
Chef
