Stampot Van Boerenkool Met Worst Kale With Potatoes And Sausage Recipes

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)

Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage) image

Provided by International Cuisine

Categories Dutch

Time 45m

Number Of Ingredients 9

Ingredients

3 lbs potatoes
1 large white onion
1 bay leaf
1 lb curly kale
1 teaspoon salt
1 pinch ground pepper
1 lb smoked sausage
1 ⁄2 cup milk
2 Tablespoons butter

Steps:

Peel and dice potatoes and onion.
Clean, trim and slice kale.
Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
Cover and boil gently for about 25 minutes.
Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
Remove the bay leaf, drain the vegetables, and mash them.
Add milk and butter.
Add in sliced smoked sausage.
Add salt and pepper to taste and serve.

Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving

STAMPOT VAN BOERENKOOL MET WORST (KALE WITH POTATOES AND SAUSAGE

Stampot Van Boerenkool Met Worst (Kale With Potatoes and Sausage image

Make and share this Stampot Van Boerenkool Met Worst (Kale With Potatoes and Sausage recipe from Food.com.

Provided by Chocolatl

Categories Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh kale, washed and trimmed
water
salt
2 lbs baking potatoes, peeled and cut into 1-inch cubes
2 cups milk
4 tablespoons lard
1 teaspoon salt
pepper
1 lb kielbasa (or other smoked sausage)
cold water

Steps:

Drop kale into enough boiling, lightly salted water to cover completely.
Reduce heat to medium and cook uncovered for 30 minutes.
Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
Remove potatoes with slotted spoon and set aside.
Drain kale in a colander, pressing firmly to remove excess liquid.
Chop coarsely.
Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
Stir in kale, potatoes, and salt.
Reduce heat to low, cover tightly, and simmer for about 20 minutes.
Meanwhile, prick sausage in several places.
Lay flat in a skillet and add enough cold water to cover completely.
Bring to a boil over moderate heat.
Reduce heat to low and simmer 10 minutes.
Drain sausage on paper towels.
Split sausage casing with a sharp knife and remove it.
Slice sausage into 1/4" thick pieces.
To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.

BOERENKOOL STAMPPOT (KALE HASH)

Boerenkool Stamppot (Kale Hash) image

This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens.

Provided by PanNan

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs potatoes
2 onions
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1 lb smoked sausage
1/2 cup milk
2 tablespoons butter

Steps:

Peel and dice potatoes and onions.
Clean, trim and slice kale.
Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
Cover and boil gently for about 25 minutes.
Meanwhile steam the smoked sausage for the same amount of time and slice.
Remove the bay leaf, drain the vegetables, and mash them.
Add milk and butter.
Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

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