|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 103g||38%|
|Dietary Fiber 14g||48%|
|Total Sugars 15g|
|Vitamin C 112mg||559%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Long before kale became the popular "superfood," it was already a much-used ingredient in the Dutch winter kitchen, where it's known as boerenkool, or "farmer's cabbage." Most emblematic of all is its use is in this traditional boerenkoolstamppot met rookworst, aka, stamppot, which arguably could be considered The Netherlands' national dish.
This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but this recipe calls for sautéeing the curly kale in a little olive oil to keep its color, texture, and flavor intact. You can use a bag 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.
3 1/3 pounds/1 1/2 kg floury potatoes (such as Russet and Yukon Gold)
2 cups/475 ml milk
3 tablespoons butter, divided
Salt to taste
Pepper to taste
Pinch of freshly grated nutmeg
1 2/3 pounds/750 g curly kale
2 tablespoons water
2 links rookworsten (smoked sausage), warmed and sliced
Make the Potatoes
Gather the ingredients.
Peel the potatoes and cut into 1-inch pieces for even cooking.
In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.
Meanwhile, warm the milk in a pot over medium heat.
When the potatoes are done cooking, drain, shake dry, discard bay leaves, and return to pot.
Mash with a potato masher, or for a smoother consistency use a potato ricer. Add the warm milk and 2 tablespoons of the butter. Season to taste with the nutmeg, salt, and pepper.
Saute the Kale
Trim any coarse stems and discard any brown leaves from the kale. With a sharp knife, cut the curly kale into thin strips.
Peel and chop the shallots.
In a frying pan or skillet, melt the remaining 1 tablespoon of butter.
Saute the shallots for about 2 minutes, until translucent and starting to become golden.
Add the curly kale and the water. Season with salt and pepper.
Cook for about 10 minutes, or until tender.
Assemble the Stamppot
Mix the cooked curly kale through the mashed potatoes.
Transfer to a serving dish. Top with the slices of the warm smoked sausage. Serve hot with your favorite mustard or gravy.
- Other versions of stamppot include carrots, endive, or sauerkraut. Cook and mash the carrots along with the potatoes; add the endive or sauerkraut along with the kale.
- For a little added flavor, you can brown the sliced sausage in a skillet.
- Finish the dish with a drizzle of olive oil and a sprinkling of fresh parsley.
- Add some cooked crumbled bacon along with the sausage.
How to Store
- Stamppot leftovers can be kept in an airtight container in the refrigerator for up to three days. Keep veggies, sausage, and gravy in separate containers.