Stovetop Smoky Kielbasa with Sautéed Mushrooms, Onion & Lemon-Kale
A lighter, simpler winter dinner: turkey-kielbasa style sheet-pan vibe—done on the stove. Smoky Polska kielbasa with sautéed kale and mushrooms, finished with lemon for brightness. No potatoes involved.
Back to full listIngredients
- Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 14 oz, sliced into coins $3.99 (sale) per 14 oz
- Kroger® Chopped Kale Bagged Salad 5 oz (or 8–10 oz fresh kale if you prefer) $2.99 per 5 oz
- White Mushrooms 8 oz, sliced $4.99 per 1 lb
- Jumbo Yellow Onions 1/2 onion, thinly sliced $1.69 per 1 lb
- Garlic 2 cloves, minced $1.50 each
- Fresh Organic Lemon - Each 1/2 lemon (1–2 Tbsp juice) $1.69 each
Instructions
- Brown kielbasa: heat a large skillet over medium-high. Add sliced kielbasa and cook 4–6 minutes, stirring, until browned. Transfer to a plate (leave some fat in pan).
- Sauté veg: reduce heat to medium. Add onion and cook 2–3 minutes. Add mushrooms and cook 5 minutes until browned. Add garlic and cook 30 seconds.
- Wilt kale: add kale plus 2 Tbsp water; cover 2 minutes to steam, then uncover and toss until tender, 1–2 minutes more. If dry, add 1 tsp olive oil.
- Combine + finish: return kielbasa to the pan and toss to warm through. Squeeze in lemon juice, add black pepper, and taste before adding salt (kielbasa is salty).
- Serve: eat as-is in bowls, or spoon over rice/pasta (not listed) if you want it more filling.
Health notes: ~600–800 kcal/serving depending on sausage amount and any bread/rice served alongside. Good veg volume; watch sodium from kielbasa. Use half the sausage and more greens to lighten.
Drink pairing: Smoky sausage and greens pair nicely with Washington Pinot Noir or a crisp lager. For wine: WA Pinot Noir (lighter) or WA Chardonnay (if you like white).