Boerenkool Stamppot with a Modern Twist

Ingredients:

• 1 ½ lbs. Yukon gold potatoes, peeled and chopped into small pieces
• 1 lb. boerenkool (curly kale)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 lb. smoked sausage, sliced
• 1 cup milk
• 4 tbsp. unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions:

1. Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are soft, about 20-25 minutes. Drain the water and let the potatoes cool for a few minutes.
2. While the potatoes are cooking, clean and chop the boerenkool into small pieces. Remove the stems and discard. Put the chopped boerenkool aside.
3. In a large skillet over medium heat, cook the chopped onion and minced garlic in a tablespoon of butter until the onions are translucent. Add the sliced smoked sausage to the skillet and cook until browned.
4. Add the chopped boerenkool to the skillet and mix everything together. Cook for 8-10 minutes or until the boerenkool is wilted and cooked through. Set the skillet aside.
5. Mash the cooled potatoes with the remaining butter and milk until the mixture is smooth. Add salt and pepper to taste.
6. Combine the mashed potatoes with the boerenkool and sausage mixture and mix well.
7. Serve hot with a dollop of sour cream and a sprinkle of chopped parsley.

A Personal Introduction:

Growing up in the Netherlands, boerenkool stamppot was a staple dish in my household. It was a perfect meal to warm you up on cold winter nights. Traditionally, boerenkool stamppot is made with mashed potatoes and boerenkool (curly kale), with smoked sausage on the side. It’s a simple dish, but it’s satisfying and delicious.

Over the years, I’ve added my own twist to this classic dish. By including some great spices and a variety of vegetables, I’ve transformed boerenkool stamppot into a modern, more flavorful meal that my whole family loves. I love experimenting with different ingredients, but the one rule I always follow is to use fresh, high-quality ingredients whenever possible.

In this recipe, I’ve added some minced garlic and chopped onion to add extra flavor to the dish. I also like to cook the boerenkool and smoked sausage with some additional spices like hot paprika, nutmeg, and cumin powder, which really takes the dish to the next level.

The mashed potatoes in this dish are smooth and creamy, thanks to the addition of butter and milk. I also like to sprinkle some chopped parsley on top for a touch of brightness and freshness.

Overall, this modern twist on boerenkool stamppot is one of my favorite comfort foods. It’s hearty, delicious and packed with nutrients. And best of all, it’s an easy one-pot dish that’s perfect for busy weeknights. Try making it for your family and friends, and I guarantee they’ll love it!