Boerenkool Stamppot with Smoked Sausage

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 500g (1.1 lbs) kale, stems removed and leaves chopped 500g (1.1 lbs) kale, stems removed and leaves chopped
• 4 smoked sausages 4 smoked sausages
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 tablespoons butter 4 tablespoons butter
• 200ml (3/4 cup) milk 200ml (3/4 cup) milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes.
2. 2.
   In a separate pot, bring water to a boil and blanch the kale for 5 minutes. Drain and set aside.
3. 3.
   In a frying pan, cook the smoked sausages until browned and heated through. Set aside.
4. 4.
   In the same frying pan, melt 2 tablespoons of butter and sauté the chopped onion until translucent.
5. 5.
   Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or fork until smooth.
6. 6.
   Add the blanched kale, sautéed onion, remaining butter, and milk to the mashed potatoes. Mix well until all the ingredients are combined.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the boerenkool stamppot hot, with the smoked sausages on top.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the creamiest mashed potatoes.
• Kale — Remove the tough stems before chopping the leaves for a more tender texture.
• Smoked sausage — Look for high-quality smoked sausages with robust flavors to enhance the dish.

Tips & Tricks

• For extra flavor, you can add a dash of nutmeg or a sprinkle of grated cheese to the mashed potatoes.
• If you prefer a smoother texture, use a blender or food processor to puree the kale before adding it to the mashed potatoes.
• Feel free to experiment with different types of sausages, such as chorizo or bratwurst, to add variety to the dish.
• Leftovers can be reheated in a pan with a little butter for a delicious next-day meal.
• Serve the boerenkool stamppot with a side of tangy Dutch mustard for an extra kick of flavor.

Serving advice

Serve the boerenkool stamppot hot, with the smoked sausages placed on top. Add a pat of butter on each serving, allowing it to melt and enrich the flavors. Accompany the dish with a side of tangy Dutch mustard for a traditional touch.

Presentation advice

To present the boerenkool stamppot beautifully, create a well of mashed potatoes and kale in the center of the plate. Place the smoked sausage on top and garnish with a sprinkle of freshly chopped parsley. Serve with a side of Dutch mustard in a small dish for dipping.