Boerenkool Stamppot (Kale Stamppot)
A Dutch winter home dish of potatoes and kale boiled together and mashed, served with smoked sausage.
Method
Peel the potatoes, cut into large chunks and put them in a 20 cm pot with salt and just enough water to cover. Bring to a boil over high heat for .
Add in this stepPotatoes (floury) 450 gSalt ½ tsp
high heatPile the chopped kale on top of the potatoes, cover and cook over medium-low heat for . The kale cooks in the steam above the water. It is ready when the potatoes break easily with a fork.
Add in this stepKale (tough stems removed) 200 g
medium-low heatMeanwhile, heat water in another pot and warm the sausage over low heat for . If it boils hard the skin splits, so keep it just steaming.
Add in this stepSmoked sausage (about 275 g each) 1
low heatDrain the potato pot, add the butter, warm milk, nutmeg and pepper and roughly mash the potatoes and kale together. Taste and season with salt.
Add in this stepButter 20 gMilk (warmed) 80 mlGround nutmeg 1 pinchBlack pepper to tasteSalt ¼ tsp
Pile onto plates, make a hollow in the centre with a spoon and fill it with melted butter or gravy. Top with the sliced sausage and serve with mustard.
Add in this stepMustard to taste
Cook's tip
Using a blender makes the potatoes gluey, so use a masher or a fork. Mixing in crisp fried bacon pieces makes it even tastier.
Cooking it at camp
You can do it all in one pot. In step 2, put the sausage on top of the kale to warm in the steam, so you do not need a second pot. If your burner is weak, cut the potatoes smaller (3 cm) to shorten the cooking time.