Boerenkool stamppot is a traditional Dutch one-pot mash of floury potatoes and curly kale, topped with sliced smoked rookworst and crispy fried lardons. Simple, salty, and deeply satisfying, it's a winter staple that comes together in under 30 minutes.
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Peel the potatoes and chop into chunks.
Wash the kale and discard thick stems (if you've bought whole leaves) and finely chop the leaves.
Place the potatoes in a high-rimmed pot and fill with cold water until the potatoes are just under. Add half a teaspoon of salt. Don't add too much water — the potatoes should only be just submerged.
Place the finely chopped kale on top of the potatoes and the smoked sausage on top of the kale.
Cover with a lid and bring to a simmer. Once the water is boiling, continue cooking for 20 to 25 minutes, until the potatoes are cooked and easily fall apart.
In the meantime, fry the smoked lardons in a frying pan over medium-high heat until they turn crispy.
Once the potatoes are ready, remove the sausage from the pot and pour the leftover cooking liquid into a heat-proof glass or bowl (reserve in case needed for mashing).
Pour the fat from the fried lardons over the steamed kale and add a knob of butter and a splash of milk to the pot.
Mash until everything is relatively smooth and well combined. If the mixture is dry, add some of the reserved cooking liquid.
Season the stamppot with salt and pepper to taste, keeping in mind that the lardons and sausage are already quite salty.
Divide the boerenkool stamppot over plates and serve with the crispy lardons and slices of smoked sausage on top (alternatively, stir the lardons through the mash before serving). Add a tablespoon of mustard and some pickles on the side if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring often to prevent sticking.
Yes. Substitute any smoked pork sausage of similar size, or omit it entirely—the lardons and mash are substantial enough on their own.
Cook for 20 to 25 minutes after the water reaches a simmer; potatoes should easily fall apart when pierced with a fork.
Add reserved cooking liquid a splash at a time and stir until you reach your desired consistency. The mash should be smooth and creamy, not stiff.
Serve immediately while hot for best texture. Leftovers can be refrigerated and reheated gently on the stovetop with a splash of milk, though the mash will be denser.
Fry over medium-high heat in a dry pan (no added fat needed) for 5–8 minutes, stirring occasionally, until edges are deeply browned and fat has rendered.
