Boerenkool Stamppot

Ingredients · 4 servings

• 1000 gPotatoes
• 150 gOnions
• 1 gBay leaf
• 500 gKale
• 8 gSalt
• 2 gGround pepper
• 400 gSmoked sausage
• 200 gMilk
• 80 gButter
• 1500 mlWater

Equipment

stovetop, chef knife, colander, cutting board, large pot, lid, measuring jug, potato masher, saucepan, serving spoon, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients and equipment, then peel and dice the potatoes and onions on a cutting board. · 10 min

   What to look for: evenly cut cubes

2. 2
   Prepare kale

   Rinse the kale, trim tough stems, and slice the leaves into bite-size pieces. · 5 min

   What to look for: thin dark green strips

3. 3
   Load the pot

   Add potatoes, onions, sliced kale, the bay leaf, salt, and enough water to just cover everything in the pot. · 5 min

   What to look for: vegetables just covered

4. 4
   Simmer vegetables

   Cover the pot and cook over a gentle simmer until the potatoes are very tender. · 25 min

   What to look for: kale softened and potatoes easily pierced

5. 5
   Heat sausage

   Steam the smoked sausage in a separate pan over gentle heat until hot throughout, then slice it. · 25 min

   When it is done: heated through to a safe internal temperature

6. 6
   Mash vegetables

   Remove and discard the bay leaf, drain the vegetables well, and mash them until mostly smooth. · 5 min

   What to look for: thick, rustic mash

7. 7
   Enrich mash

   Add the milk and butter to the mash and stir over low heat until creamy and well combined. · 3 min

   What to look for: glossy and smooth

8. 8
   Finish and serve

   Fold in the hot sliced smoked sausage, season with ground pepper and more salt if needed, then serve warm. · 2 min

   What to look for: sausage evenly distributed