Stamppot with Curly Kale and Rookworst (Boerenkoolstamppot)

Long before kale was something you found in your green smoothie, it was already a much-used ingredient in the Dutch winter kitchen, where it's known as boerenkool, or "farmer's cabbage". As ubiquitous an ingredient as it is in the Netherlands, it's also one of its most seasonal, and you won't find it anywhere outside of the winter months. That's because the Dutch believe that kale is at its best after the first frost when part of the starch in the cabbage is converted to sugars and it tastes sweeter.

Most emblematic of all is its use in this traditional boerenkoolstamppot met rookworst, which arguably could be considered The Netherlands' national dish.

This is Dutch comfort cooking—mashed potatoes and curly kale served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but we prefer sautéing the curly kale in a little olive oil to keep its color, texture, and flavor intact. You can use those bags of pre-cut curly kale or bunches fresh from the garden. If you can't find rookworst where you live (you can order Dutch products online), use Kielbasa instead.

Loved for being frugal and filling, stamppotten are also very healthy. Potatoes are packed with potassium and vitamin C, while the ''queen of greens'' contains numerous health benefiting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene, and is said to be a richer source of vitamins than any other green leafy vegetable.