Castilian-Leonese Boerenkool Stamppot

Ingredients

In this adaptation, we incorporate the flavors of Castilian-Leonese cuisine by adding Spanish chorizo to the traditional Boerenkool stamppot. This addition brings a smoky and savory element to the dish, enhancing its overall flavor profile. The use of chorizo is a nod to the rich culinary traditions of Castilian-Leonese cuisine, which often includes cured meats in their recipes. We alse have the original recipe for Boerenkool stamppot, so you can check it out.

• 500 grams (1.1 lbs) kale, stems removed and leaves chopped 500 grams (1.1 lbs) kale, stems removed and leaves chopped
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 200 grams (7 oz) Spanish chorizo, sliced 200 grams (7 oz) Spanish chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
2. 2.
   In the same pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
3. 3.
   Add the sliced chorizo to the pot and cook until it releases its oils and becomes slightly crispy.
4. 4.
   Add the chopped kale to the pot and cook until wilted, about 5 minutes.
5. 5.
   Return the cooked potatoes to the pot and mash them together with the kale, chorizo, onion, and garlic. Season with salt and pepper to taste.
6. 6.
   Serve the Castilian-Leonese Boerenkool Stamppot hot, garnished with additional slices of chorizo if desired.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massaging the kale with a bit of olive oil before cooking can help tenderize it.
• Spanish chorizo — Look for cured Spanish chorizo, which is firm and ready to eat. If you can't find chorizo, you can substitute it with smoked paprika for a similar flavor.

Tips & Tricks

• For a spicier kick, use spicy Spanish chorizo instead of the mild variety.
• Serve the Castilian-Leonese Boerenkool Stamppot with a dollop of sour cream or a sprinkle of grated cheese for added creaminess.
• Leftovers can be reheated in a pan with a little bit of olive oil for a delicious next-day meal.

Serving advice

Serve the Castilian-Leonese Boerenkool Stamppot as a main course, accompanied by crusty bread or a side salad. It pairs well with a glass of red wine or a refreshing cider.

Presentation advice

Garnish the dish with a few slices of chorizo on top to add visual appeal. Serve it in individual bowls or on a large platter, allowing the vibrant green color of the kale to shine through.