I made this for dinner tonight and found it very tasty. Canadians will be familiar with the mighty perogy and it’s wondrous comfort-food qualities. Friends in the US, however, may not be, which I think is supremely sad (and mildly surprising given the US’s predilection for fried potatoes in various forms). Perogies, for the uninformed, are little dough pockets filled with mashed-potato goodness that often includes cheese or onions. They are Ukrainian in origin and once they are made (a long, laborious process, I usually just buy the frozen ones) they are traditionally cooked by boiling, though they can also be fried or baked. I find the baking method to be a consistently successful and simple method of preparation.

Here is a lovely way to serve perogies. I often serve them with sausage and onion (sausage & saurkraut are traditional friends of perogies) and today decided that a bunch of chard would be a great addition to my frying pan of sausagey-oniony goodness.

Ingredients
4 large, traditional sausages, any type, removed from casings
1 large or 2 small onions, halved & sliced
1 bunch chard, stems & ribs separated from leaves, and separately chopped
1 tsp salt
1 tbsp water
18 perogies, baked
sour cream (if desired)
Method
1. In large frying pan, fry sausage until almost cooked, add onion and cook until soft.

2. Add chard stems & ribs to fry pan, cook until soft. Add chard leaves & water, cook until soft.

3. Serve perogies atop sausage mixture, top with sour cream as desired

Serves 3