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The Spruce / Ali Redmond
Nutrition Facts (per serving) | |
---|---|
645 | Calories |
18g | Fat |
103g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 645 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 9g | 46% |
Cholesterol 45mg | 15% |
Sodium 439mg | 19% |
Total Carbohydrate 103g | 38% |
Dietary Fiber 14g | 48% |
Total Sugars 15g | |
Protein 21g | |
Vitamin C 112mg | 559% |
Calcium 369mg | 28% |
Iron 6mg | 35% |
Potassium 2892mg | 62% |
*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.
Ingredients
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3 1/3 pounds (1 1/2 kilograms) floury potatoes (such as russet and Yukon Gold)
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2 cups (475 milliliters) milk
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3 tablespoons butter, divided
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Pinch freshly grated nutmeg
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Salt, to taste
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Freshly ground pepper, to taste
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1 2/3 pounds (750 grams) curly kale
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2 shallots
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2 tablespoons water
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2 links rookworsten (smoked sausage), warmed and sliced
Steps to Make It
Make the Potatoes
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Gather the ingredients.
The Spruce / Ali Redmond
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Peel the potatoes and cut into 1-inch pieces for even cooking.
The Spruce / Ali Redmond
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In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.
The Spruce / Ali Redmond
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Meanwhile, warm the milk in a pot over medium heat.
The Spruce / Ali Redmond
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When the potatoes are done cooking, drain, shake dry, discard bay leaves, and return to pot.
The Spruce / Ali Redmond
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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.
The Spruce / Ali Redmond
Sauté the Kale
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Trim any coarse stems and discard any brown leaves from the kale. With a sharp knife, cut the curly kale into thin strips.
The Spruce / Ali Redmond
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Peel and chop the shallots.
The Spruce / Ali Redmond
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In a frying pan or skillet, melt the remaining 1 tablespoon of butter.
The Spruce / Ali Redmond
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Sauté the shallots for about 2 minutes, until translucent and starting to become golden.
The Spruce / Ali Redmond
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Add the curly kale and the water. Season with salt and pepper.
The Spruce / Ali Redmond
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Cook for about 10 minutes, or until tender.
The Spruce / Ali Redmond
Assemble the Stamppot
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Mix the cooked curly kale through the mashed potatoes.
The Spruce / Ali Redmond
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Transfer to a serving dish. Top with the slices of the warm smoked sausage. Serve hot with your favorite mustard or gravy.
The Spruce / Ali Redmond
Recipe Variations
- 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.
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