Ingredients
1cup peeled, chopped potatoes, 1 inch dice
2 tbsp butter
1teaspoon minced garlic
1 small onion, finely diced
½ cup grated cheddar cheese
1 tbsp lemon juice
1 tsp Dijon mustard
1 cup Cookin’ Greens – *Chopped Kale
(*any Cookin’ Greens product can be substituted)
2 cups unbleached white flour
1/2 tsp salt
4 tbsp butter
2 eggs, beaten
1 cup sour cream
Extra butter
Paprika

Preparing the filling: (2 cups)
Bring 2 cups water to boil in saucepan, add potatoes
8 to 10 minutes or until tender.
Drain and mash well in large bowl.

Over medium heat, melt 2 tbsp butter in a medium-sized skillet.
Add garlic. Sauté for 30 seconds.  Add onions, pinch of salt and
pepper. Cook mixture stirring occasionally for 5 minutes or
until onion is soft.  Add 1 cup Cookin’Greens Kale.
Sauté for 5 minutes on low heat. Stir well.

Combine onion- kale mixture with the mashed potatoes,
cheddar cheese, lemon juice and mustard. Stir well.

Preparing Perogie Dough
Combine flour and salt in a large mixing bowl or use
chopping blade of food processor Cut the butter into the
flour mixture until well blended. Add eggs and knead until
smooth-by hand or food processor. Dough should be smooth,
moist and elastic. Divide dough evenly into 16 balls.

Assembling Perogies :
Roll out each piece of dough into a 5 inch diameter.
Put 1 tbsp filling onto ½ the circle, leaving a ¼ inch border to
the edge of the dough .Fold the half circle with no filling over
the half with filling. Dip a fork in water and press down the
edges of the circle to seal it.

Blanche perogie in a 6 quart pot of boiling salted water 6-8
at a time. When they rise to the top they should boil for at
least 5 minutes. Remove with slotted spoon onto platter.

Sauté Finish Option:

Remove with slotted spoon. Transfer to large skillet with
2 tbsp melted butter adding 6-8 at a time over medium heat.
Toss gently to coat. Sauté for  5 minutes. Add 2 tbsp of water
to the pan. Cover - lower heat . Cook for an additional 5 minutes,
until they are golden brown on the bottom and have
heated through.Serve with sour cream and a generous
sprinkling of paprika