Boerenkool Food
BOERENKOOL STAMPPOT (KALE HASH)
This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens.
Provided by PanNan
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving
BOERENKOOL
Make and share this Boerenkool recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 827.5, Fat 45.6, SaturatedFat 16.6, Cholesterol 87.2, Sodium 1081.5, Carbohydrate 82.4, Fiber 11.6, Sugar 4.7, Protein 26.3
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