Boerenkool is a traditional Dutch one-pot dish that layers boiled potatoes and kale, then mashes them with butter and milk into a creamy base topped with smoky rookworst sausage. This hearty comfort food comes together in 45 minutes and serves four.
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Peel and quarter the potatoes. Rinse the kale and set it aside.
In a large pot, add the potatoes and cover them with water. Sprinkle with 1 teaspoon of salt and bring to a boil.
After 10 minutes of boiling, add the chopped kale on top of the potatoes. Do not stir. Cover the pot and boil for another 15-20 minutes, or until the potatoes are tender.
While the potatoes and kale are cooking, heat the smoked sausage according to the package instructions, either in hot water or in the oven.
If using bacon bits, cook them in a small skillet over medium heat until crispy, then set aside.
Drain the water from the pot with potatoes and kale. Add butter and milk to the pot.
Mash the potatoes and kale together until well combined and creamy. Add black pepper and more salt to taste.
Serve the kale and potato mash on a plate with the smoked sausage on top or on the side.
Optional: Sprinkle bacon bits over the mash for extra flavor.
Drizzle gravy over the dish before serving. Enjoy!
Store cooled mash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave, stirring in a splash of milk to restore creaminess. Sausage and bacon bits can be reheated separately or combined during reheating.
Yes. Prepare the mash and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess. Cook the sausage fresh or reheat it with the mash.
Substitute with kielbasa, bratwurst, or any smoked pork sausage. Cooking time remains the same. For a vegetarian version, omit the sausage and add sautéed mushrooms or caramelized onions for depth.
Not stirring prevents the kale from breaking down too much and maintains a better texture. The kale will soften naturally in the steam created during the 15–20 minutes of cooking without your interference.
Potatoes should be fork-tender and break apart easily when pierced. They typically soften fully after 10 minutes of boiling, then 15–20 minutes of cooking with the kale on top.
Yes, but thaw and squeeze out excess moisture first. Add it with the fresh kale timing (15–20 minutes with the potatoes) and reduce cooking time by 3–5 minutes since it is pre-softened.
