Boerenkool Stamppot is a Dutch one-pot mash of potatoes, kale, and smoked sausage finished with butter and milk. It's a rustic, filling meal ready in under 30 minutes.
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Peel and dice potatoes and onion.
Clean, trim and slice kale.
n a large pot, add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover the ingredients.
Cover and boil gently over medium heat for about 25 minutes.
Meanwhile steam or grill the smoked sausage until done, then slice into bite size pieces.
When tender, remove the bay leaf, drain the vegetables, and mash them with a potato masher.
Add milk and the knob of butter.
Add in sliced smoked sausage.
Add salt and black pepper to taste and serve.
Store in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat, stirring and adding milk as needed.
Yes. Thaw and squeeze out excess moisture first, then add it to the pot in step 3. Frozen kale will reduce cooking time slightly, so check tenderness around 20 minutes.
Floury potatoes like russet or Yukon Gold mash smoothly and absorb the butter and milk well. Avoid waxy potatoes, which stay firm.
Yes. Prepare the stamppot, cool, and refrigerate up to 2 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of milk if needed.
Pierce a potato piece with a fork at the 25-minute mark. It should break apart easily. If still firm, simmer another 5 minutes.
