Delicious way to cook your kale
What better way to debut a Dutch food recipe on my website than to show you my FAVOURITE Dutch food of all time?! This is ... Stamppot Boerenkool !!
Stamppot literally translates to stamped pot, which is the act of mashing the potatoes and the vegetables together. Boerenkool translates to the farmers kale
Stamppot Boerenkool (45 minutes)
Peel and cubed the potatoes. Wash and run the under the water for a few seconds. Dump all the potatoes to the pan and add water until the potatoes are covered by at least 5 cm. Add the salt and garlic.
Turn on the heat to high and bring the water to boil (you can put a lid here to the process). Reduce the heat and keep simmering for about 20 - 30 minutes.
When the potato is ready, dump the shredded kale (boerenkool) in the pot. Put the kielbasa/smoked sausage on top of the kale and put on the lid. The kale (boerenkool) and sausage should just stay on top of the potatoes. Keep the heat low and let it simmer for another 10 - 12 minutes or until the kale is soft but still green.
Drain the potato and kale. Return them back to the pot, add in the butter and milk. Mash the potatoes with potato masher until there is no lump.
Fried sausage (25 minutes)
Melt the butter and add in the sausage. Keep the sausage on medium low heat for 20 minutes turning every 5 - 10 minutes.
Increase the heat the last 5 minutes and keep turning so you can get some color on the sausage. When they're browned on each sides it's ready.
Take out the sausage from the pan. Transfer the butter and fat from the pan to a small gravy bowl. You use this fat also as jus for serving.
Bacon and shredded kale (10 minutes)
Fry the bacon on medium - high heat for about 5 minutes. Gradually add in the kale while stirring. Reduce the heat, cook and stir for another 5 minutes until the kale are slightly soft.
Instant gravy / jus (2 minutes)
Make the gravy according to the package instruction.