Dutch Boerenkool Stamppot Mashed Potatoes With Kale And Sausage 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.

STAMPOT VAN BOERENKOOL MET WORST (KALE WITH POTATOES AND SAUSAGE

Steps:

• Drop kale into enough boiling, lightly salted water to cover completely.
• Reduce heat to medium and cook uncovered for 30 minutes.
• Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
• Remove potatoes with slotted spoon and set aside.
• Drain kale in a colander, pressing firmly to remove excess liquid.
• Chop coarsely.
• Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
• Stir in kale, potatoes, and salt.
• Reduce heat to low, cover tightly, and simmer for about 20 minutes.
• Meanwhile, prick sausage in several places.
• Lay flat in a skillet and add enough cold water to cover completely.
• Bring to a boil over moderate heat.
• Reduce heat to low and simmer 10 minutes.
• Drain sausage on paper towels.
• Split sausage casing with a sharp knife and remove it.
• Slice sausage into 1/4" thick pieces.
• To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.

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.

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!