For most of my readers, I don’t have to tell you that, baby, its COLD outside!
I had a very busy week, and wanted to make a dinner that would be homey, hearty, and out of the ordinary. I had a package of Grow and Behold Kielbasa in the freezer, and decided to experiment.
Now, I do not have an innate love of Polish cuisine, our family from a different part of Eastern Europe, and so I’m not a huge fan of sweet and sour stuffed cabbage, and the like. But seeing as kielbasa is Polish, I decided to try to play off that taste. I added in kale and carrots, tomato sauce, and beer. The result was a bit of a mish-mash, but served with a crisp baguette, this really hit the spot, and I think, would be a great part of any Superbowl Weekend. *note: the kielbasa from Grow and Behold is not smoked, so I added some smoked paprika for a smoky edge. Feel free to spice it up with some hot sauce if you like… I did!
Keilbasa Skillet Stew
- 1 pound Kielbasa, sliced into 1/2 inch pieces
- 1 onion chopped
- 1 green or poblano chili minced
- 1 bunch kale (Lacinato preferred) washed, stems and center rib removed, shredded
- 4 carrots sliced into 1/4 inch rounds
- 1 can tomato sauce
- 1 cup of wine, beer or water
- 1-2 Tablespoons dijon mustard
- 2 Tablespoons Cider or White Wine Vinegar
- 1 Tablespoon brown sugar
- 1 can cannelini beans rinsed
- salt and pepper to taste. (1 Tablespoon smoked paprika if desired)