Boerenkool Stamppot

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.
This simple but yet so delicious recipe I got from my mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.
At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.
Ingredients:
- 1 bunch of kale
- 6 medium sized peeled potatoes, halved
- 3 tbsp butter
- 1/2 cup milk, warm
- 1 smoked sausage
- black pepper
- salt
- bacon
Preparations:
Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
- 1 bunch of kale
- 6 medium sized peeled potatoes, halved
- 3 tbsp butter
- ½ cup milk, warm
- 1 smoked sausage
- black pepper
- salt
- bacon
- Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
- Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me #kinfolkrecipes.
The ultimate comfort food from my Oma’s kitchen!
I hope this recipe comes close to what your oma makes.