1 (16 ounce) box Mrs. T's Loaded Baked Potato Pierogies

Olive oil spritz
1 tablespoon butter

3 ounces baby kale, coarsely chopped

4 ounces shredded cheddar cheese

4 ounces shredded Gruyere cheese

1 cup heavy whipping cream

Boil two quarts of water. Add frozen pierogies and heat for 3-5 minutes (until they float); drain, transfer to serving dish, lightly spritz with olive oil and set aside.



Add butter to a sauté pan and heat over medium until melted and beginning to bubble. Add kale, stir occasionally, cooking until kale is wilted. Set aside.



In a small saucepan bring cream to a boil over medium-high heat. Let boil until reduced by a third. Reduce heat to medium and slowly whisk in cheese stirring until sauce has thickened. Stir in kale. Pour sauce over pierogies and serve.