Braised Kielbasa With Kale
serves 2-4
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1 tablespoon unsalted butter
1/2 pound kielbasa, sliced
1 large shallot, thinly sliced
1 pound kale, stemmed and chopped
3 ounces Żywiec pilsener (or any other good pilsener)
prep: 10 minutes
total: 30 minutes
large skillet
tongs
1. Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the sliced kielbasa to the pan in an even layer. Leave the slices to brown on the first side, 2-4 minutes. Turn the slices over and add the shallots to the pan.
2. When the kielbasa has browned on the second side, add the kale to the pan and stir to combine. Cook for 1 minute, then pour in the beer, reduce the heat to medium and cover. Cook, stirring once or twice, until the kale is tender, 8-10 minutes.
3. Remove the lid and turn up the heat to evaporate most of the remaining liquid. Add salt and pepper to taste.
2. When the kielbasa has browned on the second side, add the kale to the pan and stir to combine. Cook for 1 minute, then pour in the beer, reduce the heat to medium and cover. Cook, stirring once or twice, until the kale is tender, 8-10 minutes.
3. Remove the lid and turn up the heat to evaporate most of the remaining liquid. Add salt and pepper to taste.
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