Boerenkool Stamppot Traditional Dutch Recipe

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Boerenkool Stamppot is as traditional to Dutch cuisine as it gets. Rich, sumptuous and filling, a hot plate of Boerenkool Stamppot is comfort food at its best.

Boerenkool Stamppot

(Photo Attributed to Author: M. Minderhoud)

Boerenkool Stamppot Recipe-

  • 2 lb. potatoes
  • 2 white or yellow onions
  • 1 bay leaf
  • 2 lb. fresh kale
  • 2 lb. smoked kielbasa sausage
  • 12 cup milk
  • 4 tbsp. butter
  • salt and pepper, to taste
  1. Peel the potatoes and chop them into small chunks
  2. Peel the onions and dice them.
  3. Wash, trim, and rough chop the kale.
  4. Place the kale, potatoes and onion in a large, deep skillet over medium high heat, and add in enough water to cover everything; Add in a bay leaf, and salt and pepper to taste.
  5. Bring to a boil, stirring occasionally. When a boil is achieved, reduce the heat to just a lively simmer. Cover the skillet, and gently boil for about half an hour.
  6. While the vegetable mixture is simmering, in another skillet, steam the smoked sausage until it is heated through.
  7. When the vegetables are cooked, remove the bay leaf, drain the veggies, and then roughly mash them together. Do not pulverize into a puree, but just enough so that the mixture is a chunky combination of the kale, potatoes and onions.
  8. Now, add and stir in the butter and milk, and combine well throughout the mixture.
  9. Serve your Boerenkool Stamppot while nice and hot. Place the vegetables on a large serving platter, with the smoked sausage on top. Everyone eating can cut off a chunk of the sausage and scoop up as much veggies as they want. Have more salt and pepper on the table for each person’s taste preferences.

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