Boerenkool Food

BOERENKOOL STAMPPOT (KALE HASH)

Steps:

• Peel and dice potatoes and onions.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
• Cover and boil gently for about 25 minutes.
• Meanwhile steam the smoked sausage for the same amount of time and slice.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)

Steps:

• Peel and dice potatoes and onion.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
• Cover and boil gently for about 25 minutes.
• Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Add in sliced smoked sausage.
• Add salt and pepper to taste and serve.

DUTCH BOERENKOOL RECIPE: MASHED POTATOES WITH KALE

Steps:

• Boil the kale, with vegetable stock and water, in a large pan.
• Peel the potatoes and add to the kale after 10 minutes. Boil the kale and potatoes together for at least another 20 minutes.
• Prepare the smoked sausage according to the packaging. Make gravy now if you like to eat the dish with gravy.
• Chop and fry the onions in a frying pan, possibly with bacon or mushrooms.
• Drain the kale and potatoes and collect the cooking water.
• Return the kale and potatoes to the pan and add the butter/margarine (cubed). Also add salt and pepper, to taste.
• Mash everything creamy. Is it still too dry? Add some cooking water.
• We like to scoop the onion mixture through the mashed potatoes with kale, but you can also serve it as a side dish.
• Serve the dish with gravy, sausage, mustard/piccalilli/pickles and enjoy!

BOERENKOOL

Steps:

• Place the potatoes in the bottom of a large pot.
• Layer onions and kale on top of potatoes.
• Lay the coiled up smoked sausage on top of the kale.
• Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
• While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
• When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
• Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
• Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
• Add the butter and season with pepper if you wish.
• Serve with the sausage on the side.
• Pour gravy over the top, if desired.