As with many of my concoctions, I had no idea what I was going to end up making when I started. I put 2 slices of bacon in a pan to fry up. I added half an onion and cooked until the onion was transaprent. I added 1 tomato chopped into small pieces. I was still dithering between making pierogies or wilted lettuce and all of a sudden I remembered I had some brussels sprouts and decided to sort of make both – though not with lettuce, of course.
I trimmed the ends of 6 brussel sprouts and cut them into small pieces and sprinkled over the bacon, onions and tomatoes. Then I placed 4 pierogies on top and put a lid on, trusting that the steam from the sprouts and tomato liquids would cook the pierogies and saturate them with flavor – and they did. I took the lid off and stirred a few times, but was careful not to let the pierogies touch the bottom of the pan as I was sure they would stick. It worked beautifully, the pierogies were nice and tender and thoroughly cooked and had absorbed the wonderful flavors from the bacon, onions, tomatoes and brussel sprouts. Before serving, I squeezed on half a lemon and added some salt and pepper.