Polish Stir-Fry

This recipe originated as Rachael Ray's friend Jon's Polish Stir Fry, but I found out I really don't care for kale. Since I really liked the idea of a Polish Stir Fry I substituted kale with beet tops, and came out with a much better flavor (at least for me).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs kielbasa, sliced on an angle
• 1  tablespoon  vegetable oil
• 1  tablespoon butter
• 1  large red onion, quartered and sliced
• 1 1⁄2 lbs  beet leaves, trimmed and coarsely chopped
• 1  lb sauerkraut, drained and reserved
• 1  teaspoon ground mustard or 2  tablespoons spicy brown mustard
• 1  teaspoon sweet paprika
• 1  tablespoon soy sauce
•  salt & freshly ground black pepper

Directions

1. Heat a large nonstick skillet over medium high heat and brown kielbasa.
2. Remove from pan. Cover kielbasa with foil to keep warm.
3. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
4. Add onion to the pan and saute for a few minutes to soften.
5. Add chopped greens in batches as it wilts into the pan.
6. When greens are wilted, add sauerkraut.
7. Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
8. Return kielbasa to pan. Toss to combine and transfer to a serving platter.