Boerenkool is a classic Dutch winter comfort dish combining creamy mashed potatoes and kale, traditionally served with fried onions, smoked sausage, and mustard. It's hearty, vegetarian-adaptable, and ready in under 45 minutes.
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Boil the kale, with vegetable stock and water, in a large pan.
Peel the potatoes and add to the kale after 10 minutes. Boil the kale and potatoes together for at least another 20 minutes.
Prepare the smoked sausage according to the packaging. Make gravy now if you like to eat the dish with gravy.
Chop and fry the onions in a frying pan, possibly with bacon or mushrooms.
Drain the kale and potatoes and collect the cooking water.
Return the kale and potatoes to the pan and add the butter/margarine (cubed). Also add salt and pepper, to taste.
Mash everything creamy. Is it still too dry? Add some cooking water.
We like to scoop the onion mixture through the mashed potatoes with kale, but you can also serve it as a side dish.
Serve the dish with gravy, sausage, mustard/piccalilli/pickles and enjoy!
Store covered in the fridge for up to 3 days; reheat on the stovetop over medium heat with a splash of water, stirring gently until warm.
Yes. Use vegan butter instead of regular butter, vegetable stock cube, and skip the sausage or use a vegan smoked sausage. Vegan bacon or mushrooms work well as toppings.
Add reserved cooking water a little at a time while mashing until you reach a creamy consistency.
At least 20 minutes after adding the peeled potatoes to the kale.
Yes. Make it up to 1 day ahead, store covered in the fridge, and reheat gently on the stovetop with a splash of water, stirring occasionally.
Boerenkool includes chopped kale boiled with the potatoes for a earthier flavor and texture, and is traditionally topped with crispy onions and sausage.
