Polish stir-fry and Pierogis

This is a Rachael Ray recipe that included many of the things I love. Sauerkraut. Kielbasa. Pierogies. Yum. Kale was an ingredient in this recipe that was new to me and I must say...it was okay. It seemed pretty tough to me, so maybe next time I would just try using spinach or something. We skipped the herbed sour cream that she made and just had plain sour cream with our pierogies - which were kraut instead of potato. Besides that, this was delish!

3 tbsp. softened butter
1 package fresh/frozen pierogies, potato filled dumplings -- any brand or variety
1 1/2 pounds kielbasa, cut in large slices on an angle - we used Johnsonville Brats
1 tbsp. vegetable oil, 1 turn of the pan
1 tbsp. butter
1 large red onion, quartered and sliced
1 1/2 pounds kale, trimmed and coarsely chopped
1 pound sauerkraut, drained
1 tsp. ground mustard or 2 tbsp. prepared spicy brown mustard
1 tsp. sweet paprika, 1/3 palm full
Salt and freshly ground black pepper

Cover the bottom of a skillet with softened butter. Arrange pierogies 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 pierogies "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogies from heat to a plate.