It’s (finally) that time of year again here in Ontario, where you send your sweater-clad kids to school and contemplate cozying up on the couch under a blanket watching Nashville until the 3 o’clock bell rings. It’s also the time of year when slow cookers start to make an appearance again after a long hot summer at the back of the cupboard. Recipes for wraps and salads get filed away and we start searching for cool weather comfort food recipes.
I can’t believe that we haven’t shared this Boerenkool Stamppot recipe with you yet, since it’s the winter staple of any good Dutchman’s diet! This has to be one of our favourite fall and winter comfort foods of all time. It is A) a warm dish B) easily customized on each plate to suit the eater’s preferences C) ridiculously easy to make D) really quite healthy – which is not always the case with comfort food!
So. What is Boerenkool Stamppot, you ask? I’m so glad you did! We’ll start with how to pronounce it.
Not too tough. Next: What does that even mean?
The literal translation of Boerenkool Stamppot is ‘Farmer’s Cabbage Stew’ or ‘Kale Stew.’
Except, it’s not a stew at all. It’s a mash, or hash.
Boerenkool is mashed potatoes with kale, served with a smoked sausage and topped with butter and mustard or vinegar. And it is soo tasty. Especially if you put just a little ‘too much’ butter & salt on it. Yum.
1. Boil Potatoes, Can of Kale, & Sausage Together Until Potatoes are Mashable.
2. Remove Sausages from Pot, Add Some Butter & Salt to Potatoes/Kale, Mash.
3. Serve, Distribute Sausage Evenly. Top with Butter, Salt, & Either Mustard or White Vinegar.
4. Best Consumed Together.
You really should have at least a small piece of sausage with ever bite of boerenkool that you have. It’s just better that way.
My pictures aren’t pretty, and that’s mostly because I have yet to learn how to make not-pretty food photogenic. But, it’s real life. Your boerenkool will look almost exactly like my pictures, so that’s a plus for you, right?
p.s. You don’t have to be Dutch to make this dish. For Real.
Boerenkool Stamppot Recipe
- 3 lbs potatoes (3 russet potatoes or 8-10 new potatoes) peeled & chopped
- 1 can of chopped kale (796ml)
- 1 smoked sausage per person or 1 large rookwurst
- 3 Tbsp butter
- 2 Tbsp vinegar
- Salt & Pepper to taste
- In a large pot, layer potatoes, un-drained can of kale, and sausage. Fill with water, and bring to a boil. Simmer for 20 minutes or until potatoes are cooked through.
- Drain water from pot, but retain 1 cup of cooking water.
- Remove sausages & set aside; mash together kale, butter, & vinegar. Add as much of the cooking liquid as needed to get a consistency that you like. Season with salt & pepper to taste.
- Serve hot with a sausage on each plate. Top with a little vinegar or mustard.
We linked up this post at Nolie’s Place Homemaker Monday Link Up!
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