Skillet Pierogi and Kielbasa with Creamy Leeks

• total time: 9 minutes

Ingredients

1 tbsp olive oil

8oz kielbasa, chopped

28 frozen mini pierogi (I use Mrs. T’s brand)

3 tbsp butter

1 large leek, cleaned and sliced

3/4 cup chicken or vegetable broth

8oz creme fraiche

1/4 cup minced chives

Salt and pepper, to taste

Directions

In a large 12-inch skillet over medium heat, add the olive oil and the kielbasa and cook until crispy, stirring occasionally, about 5 minutes. Add the pierogi and butter and let cook until the pierogi are nicely browned, about 3 to 5 more minutes. Add the leek and cook until wilted, another 2 minutes, before pouring in the broth and creme fraiche. Let gently simmer for another couple minutes before adding the chives; season with salt and pepper as desired (I like lots of black pepper but it probably won’t need much salt, if any.)