Stoney Acres

I’ve decided to participate in the new blog series “Thursdays Kitchen Cupboard”.  This is a where bloggers around the world post about what’s cooking in the kitchen.  I can’t guarantee I will get to this one each week but when I do we will give you a recipe and show you how we are using our stored and fresh garden produce.

This week Potato Kielbasa:

Ingredients:

1 pound red potatoes, cubed

¾ pound smoked kielbasa (we use turkey Kielbasa because it’s cheaper and way lower in fat)

½ cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

½ tablespoon mustard

½ teaspoon dried thyme

¼ teaspoon pepper

3 cups fresh spinach (or Kale, chard or other green)

6 strips of bacon, cooked and crumbled (again we use turkey bacon)

Directions

• Boil potatoes until tender, drain
• In a large pan or skillet, sauté kielbasa and onion in the oil until the onion is tender.  Add the potatoes and sauté until the potatoes and kielbasa are lightly browned.
• Combine brown sugar, vinegar, mustard, thyme and pepper.  Stir into skillet.  Bring to a boil.  Simmer for a couple of minutes.
• Add spinach and bacon, cook and stir until the greens are wilted
• Serves 4

We always double this one so that it feeds all 6 of us.  Depending on the time of year we adjust the type of green we use.  We have tried spinach, kale and chard in this recipe and liked them all.  I prefer kale, but they are all good.

Of course we used potatoes and onions from storage.  The vinegar and mustard give this recipe a unique flavor that we really like; even the younger kids eat this one up!  Add a salad and some fresh bread and you’ve got a delicious mostly local meal.