Boerenkool Stamppot is a traditional Dutch one-pot meal of creamy mashed potatoes flecked with tender kale, served with smoky sausage, mustard, and sweet pear halves. It's a rustic, deeply flavourful comfort dish that cooks entirely in one pot.
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Peel the potatoes and cut them in halves (or quarters, if large). Put the potatoes into a large pot. Add the diced onion and the bay leaf and pour the water over the potatoes.
Cut or tear the kale leaves off the thick center rib, and finely chop the leaves. This works best if you grab a handful of the leaves and press them into a ball, then finely slice them. Once you've got a pile of ribbons on the cutting board, chop the pile again coarsely to cut up the long ribbons into smaller bits. Pile the chopped kale on top of the potatoes in the pot.
Cut the smoked sausage links into 2 or 3 inch (5-7cm) pieces and lay them on top of the kale. Cover the pot with a lid.
Bring the pot ingredients to a boil, then reduce the heat to medium-low and cook everything together until the potatoes are tender when pierced with a fork and the kale bits are tender, about 25 minutes.
Drain the pot, reserving the cooking water. Remove the sausage pieces, scraping off any big bits of kale stuck to them, and put the sausages into the reserved draining water to keep warm.
Add the butter, pepper, nutmeg (if using), and ¾ teaspoon of salt to the potatoes and kale in the pot. Mash them together with a potato masher, adding a little of the reserved cooking water if needed to reach desired consistency. Taste and adjust seasoning.
Serve the kale-potato mash on plates or a platter, topped with sausage pieces. Serve with mustard and canned pear halves with their syrup on the side or spooned over the top.
Store leftover mash in an airtight container for up to 3 days; reheat on the stovetop over medium heat with a splash of water or milk. Sausage and pears best kept separate and added fresh.
Rookworst (smoked Dutch sausage) is traditional, but bratwurst, kielbassa, or any good smoked sausage works well. Check labels for gluten-free options if needed.
Yes. Prepare the mash up to 2 days ahead and refrigerate; reheat gently on the stovetop with a splash of water or milk, then top with freshly cooked or warmed sausage.
Fresh pear slices or other stone fruit work, though the syrup won't be as tangy. Alternatively, serve with a dollop of mustard or a sharp pickle on the side.
Pierce the potatoes with a fork after about 25 minutes; they should break apart easily. The kale bits should be tender with no crunch.
Yes. Keep the ratio of 8 potatoes : 2 bunches kale : 1 lb sausage, and adjust water as needed so potatoes are just covered. Cooking time remains roughly 25 minutes.
