Boerenkool

Name: Boerenkool: Dutch Kale & Potato Mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1 large head of Boerenkool (about 2 pounds); 2-3 medium-sized potatoes, peeled and diced; 1 large onion, chopped; 4 tablespoons unsalted butter; Salt and pepper to taste; Optional: 1/4 cup grated Gouda cheese

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Boerenkool is a rustic Dutch staple combining boiled kale and potatoes with caramelized onions and butter into a creamy, savory mash. Its humble simplicity and rich, buttery flavor make it a beloved comfort dish across the Netherlands.

🌍Dutch 🥗Vegetarian 🥗Gluten-Free 🏷️Boerenkool 🏷️Netherlands 🏷️Cabbage

Total

35 min

Servings

4

Recipe Source

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From Chef's Resource Recipes

Ingredients

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1 large head of Boerenkool (about 2 pounds)
2-3 medium-sized potatoes, peeled and diced
1 large onion, chopped
4 tablespoons unsalted butter
Salt and pepper to taste
Optional: 1/4 cup grated Gouda cheeseoptional

6 Ingredients

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Instructions

1
Place the Boerenkool head in a large pot of salted water and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the cabbage is tender.
2
Add the diced potatoes to the pot and continue to boil for 10-12 minutes, or until they are tender.
3
In a separate pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4
Drain the boiled cabbage and potatoes, then add them to the pan with the sautéed onions. Mix well to combine.
5
Add salt, pepper, and any desired cheese to taste. Serve hot, garnished with chopped fresh parsley or chives if desired.

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Tips & Notes

Pro tips

Sauté the onions in butter until deeply softened and slightly golden (about 5 minutes) before mixing with the drained kale and potatoes to build layered flavor.
Don't skip draining the cooked kale and potatoes thoroughly; excess water will make the dish watery instead of creamy.
Add the remaining butter (2 tablespoons) after draining and mixing to ensure even distribution and a silky texture throughout.
Stir the mixture well to lightly break down the potatoes and create a naturally creamy consistency without mashing into a puree.

Substitutions

Boerenkool (kale) → collard greens or regular cabbage (similar cooking time)
Unsalted butter → vegan butter or olive oil (note: slight flavor difference)
Gouda cheese → any aged Dutch cheese or Gruyère (optional garnish)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or butter to restore creaminess.

Common Questions

What type of cabbage is boerenkool?

Boerenkool is a Dutch variety of kale, not common cabbage. It has a tender, slightly sweet flavor when cooked and becomes creamy when mashed with potatoes and butter.

Can I make boerenkool ahead of time?

Yes. Prepare the dish fully, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water or butter to restore creaminess.

How do I know when the kale is tender enough?

The kale is ready when it breaks apart easily with a fork or spoon after 10–15 minutes of simmering. Overcooked kale will become mushy and lose flavor.

Can I substitute the kale with another vegetable?

Yes. Collard greens or regular cabbage work well and cook in similar times. Spinach cooks much faster (3–5 minutes), so adjust timing accordingly.

Is boerenkool vegan-friendly?

Traditional boerenkool uses butter. Substitute with vegan butter or olive oil for a plant-based version; the flavor will be slightly different but still delicious.