Just another typical meal in our household:
All ingredients were just what we had on hand, you can tweak as you please:
- 1 Kielbasa cut into ~1/4 inch thick slices. I always prefer the smoked pork variety, but DaNece has a weird aversion to anything other than 100% beef… If you can’t seem to find it at the store, just look for ‘smoked sausage’, that should treat you all right.
- about 10 red potatoes cut into eighths (or gold, or idaho, whatever your preference is)
- 1/2 orange bell pepper sliced (you can use whatever pepper you have handy)
- about 1/3 bunch of spinach washed, drained, dried and chopped
- 1 shallot sliced (1/3 of a finely died sweet onion would work just as well)
- 1 can of corn
- some sugar
- some salt/pepper
- misc. spices
- everything nice (okay, this is optional)
How to make it:
- Boil water. We threw the potatoes right in at the beginning so they would cook faster.
- Heat up two pans. One to super-duper hot, and one to medium.
- Toss the kielbasa into the super duper hot pan. I generally have to work in two or three batches to keep the pan temperature up when cooking the sausage. I also generally keep a grease lid over the pan as the sausage is fatty and will spit and sputter. Flipping to keep from burning.
- Toss the shallot into the medium heat pan with some olive oil or butter. Cook until translucent, stirring occasionally.
- Once the kielbasa is browned on both sides remove it to a paper towel covered plate to drain grease. Cover with more paper towel.
- Once translucent, add spinach to shallot pan (if you have some minced garlic now would be a good time to add that as well). Allow to spinach to wilt and cook. Personally I add a pinch or two of sugar to the spinach to remove the bite off of it, but cook it how you like it. A little salt and pepper goes a long way in here as well.
- Once the potatoes are fork-tender, remove from water, add a tablespoon or three of butter, a splash of milk, some salt/pepper, and mix your heart out! Adjust to personal preference.
- Add spinach/shallot mixture to potatoes and stir.
- Heat up corn in microwave or on stove-top. Whichever you prefer.
- Re-heat spinach pan with a little dab of oil to high heat while you plate the rest of the meal. Once hot, toss in the sliced bell pepper with a touch of salt and sugar. Cook to taste. I like mine crisp and not too sweet. The acid in the pepper really cuts through the thick sausage taste well.
Great meal, done fast, and we didn’t have to make any special trips to the store. :)