Mom Series: Boerenkool Stamppot (Green Kale and Potato Mash)

Recipe: (serves 4-5)

2 bunches green kale stemmed

6 large Yukon Gold potatoes peeled and quartered

1/2 cup whole milk

3 tbsp unsalted butter

4 strips bacon chopped and fried to a crisp (optional)

1/2 teaspoon pepper

salt to taste

Place potatoes in a large dutch oven or stock pot. Add water until about a quarter inch of potato is still above the water. Chop the stemmed green kale very fine and place on top of the potatoes. (note: It is essential to the dish that the kale is chopped very fine. This can kind of be a pain to do manually, so much so that in Netherlands you can actually buy it pre-finely chopped. Two words, food processor. Pulse a couple hand fulls at a time until finely chopped, make sure not to puree it.) Cover the dutch oven with lid and set to high until boiling then lower to low-medium. Once potatoes are fork tender, drain water.

Add milk, butter, and pepper and mash it all together. Fold in bacon (optional). Add salt to taste.

Boerenkool stamppot must be eaten with rokworst (smoked sausage). Again Hillshire Farm beef smoked sausage is pretty good. Just simmer the sausage in it's packaging for 10 minutes, slice it up, and top the mashed goodness. Below is the classic presentation.

I recommend serving it in the dutch oven. It keeps the mash hot, helps with clean up, and keeps the dish rustic Dutch.

You can freeze it believe it or not. Defrosting can be a bit of a pain, but it holds up great.

Make it, eat it, Enjoy!