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Home Stamppot Boerenkool

Dutch Winter Comfort food Classic Quick Family

Kale stamppot isn't a trend, it's simply good food. Exactly the kind of dish you want on the table on a cold evening, because everyone clears their plate. For a result that truly tastes great you need good pans. Choose a quality pan set so the potatoes cook evenly and the smoked sausage gently warms through without drying out. Gathering around the table, steaming stamppot on your plate: that's the moment that matters.

x_ckl_recipe_markerKale Stamppot Kale stamppot is the ultimate Dutch winter dish. With tender smoked sausage, creamy mashed potatoes and crisp kale, this is a meal that makes everyone happy. How to make kale stamppot? Main course Dutch 4 servings 10 min 35 min

Peel the potatoes and cut them into equal pieces of about 3 cm. Put them in a large pot and cover with plenty of cold water and a pinch of salt.
Bring the water to a boil and simmer the potatoes gently for 20 to 25 minutes until tender.
Add the smoked sausage to the pot for the last 15 minutes of cooking time alongside the potatoes, or lay it on top if it doesn't fit. Cover the pan with the lid and let the sausage gently warm through over low heat.
Rinse the kale well under cold water. Add the kale to the cooking water with the potatoes for the last 8 minutes and cook until the greens are tender.
Drain the water, reserving a splash of the cooking liquid. Remove the smoked sausage from the pan and set it aside.
Roughly mash the potatoes and kale with a potato masher. Add the butter, a generous splash of warm milk and some of the reserved cooking liquid until you have a creamy mash. Season with salt, pepper and a pinch of nutmeg.
Slice the smoked sausage into thick rounds. Spoon the kale stamppot onto deep plates, make a well in the center and ladle in a spoonful of gravy. Place the smoked sausage alongside and serve immediately.

Dutch Winter Comfort food Classic Quick Family 1 kg floury potatoes 400 g fresh kale (or frozen) 1 smoked sausage (approx. 300 g) 50 g unsalted butter 100 ml whole milk, warm Salt and freshly ground pepper Pinch of nutmeg Gravy (homemade or from a jar) Large pot with lid Saucepan (for the milk) Potato masher Colander Cutting board Chef's knife Cookware Set cookware-set-1 Sauce pan saucepan Chef's knife chefs-knives Colander colander DUCQ Cookware set (Cooking pan ø 20 / 20 / 24 cm + sauce pan ø 16 cm + Casserole ø 28 cm + frying pan ø 26 cm) + Lids - Copper - 6 piece set Ducq Pannenset Beka Frying pan set Maestro 5-Ply 2-piece Ø 24 and 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpannenset Blackwell Pan set cast iron – frying pan Ø 25 cm and grill pan 23 x 23 cm – suitable for all heat sources – without non-stick coating Blackwell ["Cookware set2-piece"] KitchenAid Cookware set Multi-Ply Stainless Steel 4-piece - Cooking pots ø 16, 20, 24 cm & Frying pan ø 24 cm KitchenAid Pannenset Carrot stamppot foodies-wortelstamppot Endive from the Oven with Ham and Cheese foodies-witlof-uit-de-oven-met-ham-en-kaas Sauerkraut with mashed potatoes foodies-zuurkool-met-aardappelpuree Hete Bliksem foodies-hete-bliksem

Recipe

Kale Stamppot

Kale stamppot is the ultimate Dutch winter dish. With tender smoked sausage, creamy mashed potatoes and crisp kale, this is a meal that makes everyone happy.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large pot with lid
Saucepan (for the milk)
Potato masher
Colander
Cutting board
Chef's knife

Ingredients

1 kg floury potatoes
400 g fresh kale (or frozen)
1 smoked sausage (approx. 300 g)
50 g unsalted butter
100 ml whole milk, warm
Salt and freshly ground pepper
Pinch of nutmeg
Gravy (homemade or from a jar)

How to make kale stamppot?

Peel the potatoes and cut them into equal pieces of about 3 cm. Put them in a large pot and cover with plenty of cold water and a pinch of salt.
Bring the water to a boil and simmer the potatoes gently for 20 to 25 minutes until tender.
Add the smoked sausage to the pot for the last 15 minutes of cooking time alongside the potatoes, or lay it on top if it doesn't fit. Cover the pan with the lid and let the sausage gently warm through over low heat.
Rinse the kale well under cold water. Add the kale to the cooking water with the potatoes for the last 8 minutes and cook until the greens are tender.
Drain the water, reserving a splash of the cooking liquid. Remove the smoked sausage from the pan and set it aside.
Roughly mash the potatoes and kale with a potato masher. Add the butter, a generous splash of warm milk and some of the reserved cooking liquid until you have a creamy mash. Season with salt, pepper and a pinch of nutmeg.
Slice the smoked sausage into thick rounds. Spoon the kale stamppot onto deep plates, make a well in the center and ladle in a spoonful of gravy. Place the smoked sausage alongside and serve immediately.

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A good stamppot starts with pans that distribute heat evenly. With pans that heat quickly and efficiently you can cook the potatoes and kale through in one go without anything burning. That saves time and gives a better result on your plate.

Kale stamppot is a dish to share. Just put the pot on the table and let everyone help themselves. A reminder of the past, but with the quality you choose today. That's how cooking tastes best.