Stamppot With Curly Kale and Rookworst (Boerenkoolstamppot)
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Loading... - Morgan Web
- 29 Dec 2021
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
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
3 1/3 pounds/1 1/2 kg floury potatoes (such as Russet and Yukon Gold)
2 bay leaves
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 shallots
2 tablespoons water
2 links rookworsten (smoked sausage), warmed and sliced
Steps to Make It
Note: While there are multiple steps to this recipe, this Stamppot is broken down into workable categories to help you better plan for preparation.
Make the Potatoes
Gather the ingredients.
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Peel the potatoes and cut into 1-inch pieces for even cooking.
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In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.
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Meanwhile, warm the milk in a pot over medium heat.
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