Boerenkool stamppot is a traditional Dutch winter dish of mashed floury potatoes and kale, topped with smoked rookworst sausage and served with gravy. It's a simple, hearty comfort food that relies on proper cooking times and reserved kale liquid to achieve the right texture.
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Add the frozen kale to a big pot and cover with water. Make sure there is enough water to stir the kale as it floats. Add salt to the pot and place on medium-high heat. Once boiling, reduce to medium heat and continue boiling.
Peel and cut the potatoes into fourths. Place them in a pot, cover with water, rinse, and pour off the water.
Add fresh water to the potatoes, add salt, and place on medium-high heat. Once boiling, reduce to medium heat and continue boiling.
Add the rookworst sausage to a separate pot with water (do not boil if using Unox brand — keep it in its plastic packaging and heat slowly in warm water).
Cook the kale for approximately 30–45 minutes until done (taste to check). Cook the potatoes for approximately 20–30 minutes until fully soft (floury potatoes cook faster than firm ones).
When the kale is done, pour off the liquid into a small pot and reserve it for later use.
When the potatoes are done, drain the water.
Add the potatoes to the kale pot and mash together, mixing well. Add some of the reserved kale liquid to moisten. Add pepper, and optionally butter, baked onions, and/or a splash of vinegar. Stir again.
Remove the hot rookworst from its packaging and place on top of the finished stamppot. Serve with gravy if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or kale liquid, stirring occasionally. Reheat the rookworst separately to avoid overcooking.
Yes. Use roughly double the weight of fresh kale (about 800 gr), remove thick stems, chop finely, and boil for 30–45 minutes until completely tender. Reserve the cooking liquid as instructed.
Substitute rookworst with any smoked sausage. For floury potatoes, use starchy varieties like russets; waxy potatoes will not mash as smoothly and will extend cooking time slightly.
Taste the kale at 30 minutes; it should be completely soft with no fibrous bite. Potatoes are done when a fork pierces them easily (20–30 minutes for floury types).
Mash the kale and potatoes in advance and refrigerate. Reheat gently in a pot with a splash of water or reserved kale liquid. Warm the rookworst separately and place on top just before serving.
The reserved liquid keeps the mash moist and adds kale flavor. It's essential for achieving the correct stamppot consistency—use as much as needed when mashing potatoes with kale.
