Potato Onion Perogies Sautéed in Brown Butter with Baby Spinach

Serves 4

Recipe from package of Rising Moon Organics Perogies

Husband-Tested in Alice’s Kitchen

I was shopping for something to serve for Meatless Monday at Lost River Market & Deli yesterday. Because it was Member Day, they had lots of samples out for tasting. I saw a small crowd around a table that had a platter of this dish. I’d never had perogies before, so I gave them a taste.  The perogies are pasta filled with potatoes and onions.  Wow! I knew right then what I would make for dinner. I asked the Deli Chicks for the recipe, and they told me that they used the recipe right from the package. So, here it is! This took about 20 minutes to make. Jim came home from a day of hiking, ate this meal and said his tummy was purring. That’s a good sign.

1 package, Rising Moon Organics Potato Onion Perogies (You'll find these in the freezer section of the store.)

3 Tablespoon unsalted butter

2 cup baby spinach, washed and dried (I chopped the spinach a bit.)

1 or 2 cloves garlic, minced (optional)

Pinch of sea salt or Kosher salt, to taste

Freshly ground black pepper, to taste

¼ cup vegetable broth

¼ cup sun-dried tomatoes cut into slivers

Cook Perogies according to instructions on package, drain and cool under running water. (This takes from 8 to 10 minutes in simmering salted water.  No need to thaw them, just throw them in the water and go!)

Using medium sauté pan heat butter over medium high heat for 15 seconds. Reduce heat to medium and add spinach and garlic. Sauté the spinach until tender. (During this process the butter will begin to brown.)

Add sea salt and freshly ground pepper, to taste.

Add the broth, sun dried tomatoes and perogies to the pan.

Toss until heated through, about 30 seconds.