Boerenkoolstamppot

About This Recipe

Boerenkoolstamppot (farmer's kale stamppot) is the king of stamppot varieties and the dish most associated with Dutch winter tradition. The word 'boerenkool' means 'farmer's kale' — a tough, curly kale that survives frost and is actually improved by freezing, which reduces its bitterness. The kale is cooked until very soft and then mashed directly into the potatoes — not stirred in gently, but vigorously combined until the two become one. The green-flecked mash should be richly colored, deeply flavored with the kale, and smooth enough to eat with a spoon. Rookworst on top and a gravy (jus) alongside complete the Dutch winter meal.

Ingredients

Serves 4

• 1 kgfloury potatoes(peeled and quartered)
• 500 gcurly kale (boerenkool)(tough stems removed, finely sliced)
• 2 wholerookworst (Dutch smoked sausage)
• 100 gbacon lardons
• 100 mlwarm whole milk
• 60 gbutter
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Cook potatoes and kale

   Boil potatoes in salted water for 15 minutes. Add kale and cook 5 more minutes until both are very tender. Drain very thoroughly.

2. 2

   Fry the bacon

   Fry bacon lardons until crispy. Set aside.

3. 3

   Warm the sausage

   Poach sausage in barely simmering water for 15 minutes.

4. 4

   Mash vigorously

   Mash potatoes and kale together with warm milk and butter. Season with salt and pepper. The mash should be green-flecked and smooth.

5. 5

   Serve

   Mound the stamppot. Top with sliced sausage and crispy bacon. Serve with gravy if desired.

Variations

• •

  Add mustard to the mash for extra sharpness

• •

  Use savoy cabbage if boerenkool is unavailable

Storage

Keeps 2 days refrigerated. Reheat with a splash of milk to restore creaminess.

Frequently Asked Questions