Boerenkool stamppot is a traditional Dutch diner recipe with mashed potatoes and kale. Serve this dish with homemade gravy and sausage for a warming winter meal.
Kale stew is an easy one-pot dish that takes less than 30 minutes to make. Traditionally this stamppot is served with Dutch rookworst and gravy, but fried bacon or pork chops are also delicious!
Boerenkool stamppot is not only healthy but also easy and quick to prepare. That makes this recipe perfect for a busy weekday.
Ingredients
Kale - fresh kale is, of course, the best, but you can also use frozen kale. Just check the package for the correct cooking time.
Make sure to cut the kale into ¼-inch strips. This cups the cooking time and makes it easier to incorporate the vegetable into the mashed potatoes.
Potatoes - for mashed potatoes, it is best to use floury potatoes. This kind gives a lovely soft mash that makes your dish much better.
You can also buy special potatoes for stew. These are slightly larger, so you can be sure you have the right kind.
Butter - to make your dish extra creamy, you can add a knob of butter. Make sure it is unsalted butter, or omit the salt from the recipe.
For a vegan boerenkool stamppot, you can replace the butter and milk with a vegetable version!
Equipment
- A large pan to boil the potatoes to cook the kale.
- A potato masher.
Storage
You can keep stamppot boerenkool in the refrigerator for about three days.
Reheating is best on the stove in a pan or the microwave.
If the potatoes are a little dry, add water or milk. It is best to make the smoked sausage just beforehand.
I do not recommend freezing this dish. This changes the texture and makes it a lot less tasty.
More easy potato recipes
Dutch Boerenkool stamppot
Boerenkool stamppot is a traditional Dutch diner recipe with mashed potatoes and kale. Serve this dish with homemade gravy and sausage for a warming winter meal.
Ingredients
- 2 pounds or 800 gram potaoes
- 4 cups kale
- 2 tablespoons or 30 gram butter
- 2 tablespoons milk
- Salt and pepper to taste
Instructions
- Peel and wash the potatoes and cut them into equal cubes.
- Put the potatoes, along with a layer of water and the kale, in a large pot and bring to a boil.
- Let the vegetables cook for about 25 minutes until tender. You'll know the potatoes are done when you can easily prick them.
- Drain and add the butter and milk.
- Mash with a potato masher until you have the desired texture, and season the kale stew with some salt and pepper.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 33mgSodium: 204mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 3g
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