Boerenkool stamppot is a traditional Dutch one-pot dish that mashes tender kale, potatoes, and onions into a creamy base, then tops it with sliced smoked sausage. It's a simple, vegetable-forward comfort meal that comes together in under 45 minutes.
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Peel and dice potatoes and onions.
Clean, trim and slice kale.
Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
Cover and boil gently for about 25 minutes.
Meanwhile steam the smoked sausage for the same amount of time and slice.
Remove the bay leaf, drain the vegetables, and mash them.
Add milk and butter.
Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium heat with a splash of milk or water until warmed through.
Yes. Prepare the mashed vegetable base up to 2 days ahead and refrigerate. Reheat gently over medium heat with a splash of water or milk, then add freshly steamed sausage just before serving.
Curly kale (the standard variety) is traditional for this dish. Lacinato (dinosaur) kale also works well. Avoid tender baby kale, which breaks down too quickly and loses texture.
Yes. Any smoked sausage or kielbasa works. For a vegetarian version, omit the sausage or substitute with smoked tofu or mushrooms.
Add just enough water to cover the potatoes, kale, and onions. Too much will create a watery mash; too little may require longer cooking.
Boil gently for about 25 minutes. Potatoes should be fork-tender and kale should be completely soft. The mixture is ready to mash when no firm potato pieces remain.
