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:
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)
- 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.