Dutch Boerenkool Recipe Mashed Potatoes With Kale Food

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!

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.

BORECOLE-DUTCH KALE AND POTATOES

Steps:

• Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
• Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
• Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes 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.

BOERENKOOL (KALE WITH POTATOES AND MEAT)

Steps:

• Strip the kale, wash, and boil for about 1 hour.
• Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
• Add kale, fat, and salt. Simmer.
• cover and cook for 30 minutes, or until mixture is rather dry.
• Serve with knackwurst on top of kale and potatoes.