INGREDIENTS
Small bag of Pierogies
2 garlic cloves - chopped finely
1 shallot or 1/2 of a small onion - chopped or sliced finely
1/4 - 1/2 cup of baby spinach leaves - chiffonaded*
2 teaspoons of olive oil or butter
Salt and freshly ground pepper to taste
Parmesan cheese
Sour Cream - optional
DIRECTIONS
Prepare the pierogies as directed on package, drain and set aside
Sautes the garlic and onions in the olive oil for just a few minutes until softened and they start to turn brown
Add a little salt and freshly ground pepper
Toss the pierogies in with the onions and garlic for about 2 minutes
Toss the spinach in and cook for another 2 minutes
Plate with a little sprinkling of Parmesan cheese and sour cream
Mmmm...I absolutely LOVE pierogies! However most of the time, they taste on the bland side so I wanted to take the recipe and raise it a notch. I originally put 1/4 cup of spinach in there, but I think 1/2 would have been better, even maybe 3/4 of a cup. This was the first go at it, so when I do it next time, I would slice the onions instead of chop and I would add more spinach. I also added a touch of butter to the oil for flavor and to keep some of the original pierogi taste. Feel free to add other things, like red pepper flakes, maybe even grilled chicken. MMM! You can also use regular cheese raviolis with this recipe.
ENJOY!
*Chiffonade - Stack the leaves on top of each other, roll them up and then slice thinly from one end of the roll to the other
