Introduction
Boerenkool stamppot is a traditional Dutch dish made of mashed potatoes and kale. It is a hearty and comforting meal that provides warmth on cold winter days. However, the original recipe is not very healthy as it contains a lot of butter and sausage. But fear not! There are some easy tweaks that can make this dish much healthier while still being delicious. In this article, I will be sharing some of my favorite healthy twists to the traditional boerenkool stamppot recipe.
Ingredients
- 2 lbs. potatoes, peeled and quartered
- 1 lb. kale, stems removed and chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- 1/4 cup Greek yogurt
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
- In a separate pot, blanch the kale for 3-4 minutes, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the kale to the skillet and stir until well combined with the onion and garlic. Season with salt and pepper to taste.
- Mash the potatoes with a potato masher or a fork. Add the milk and Greek yogurt and continue mashing until smooth.
- Add the kale mixture to the mashed potatoes and stir until well combined.
- Serve hot and enjoy!
Personal Introduction
Growing up in the Netherlands, boerenkool stamppot was a staple dish in our household during the winter months. It was always a comforting and filling meal that warmed us up on cold, dark nights. However, as I got older and became more health-conscious, I realized that the original recipe was not very healthy. Between the copious amounts of butter and sausage, it was definitely not a dish that I could enjoy often.
But that didn’t mean I had to give it up completely! Over the years, I’ve experimented with different tweaks to the traditional recipe to make it healthier while still retaining the delicious flavors. Here are some of my favorite tips:
– Use Greek yogurt instead of butter. This gives the mashed potatoes a creamy texture without all the added fat.
– Swap out the sausage for lean protein like chicken or turkey. Not only do these options have less fat, but they’re also more versatile in terms of seasoning.
– Add more veggies! While the original recipe does include kale, you can also mix in other greens like spinach or chard for added fiber and nutrients.
By making these small changes, I’ve been able to continue enjoying this beloved dish without any guilt. I hope these tips inspire you to try your own healthier spin on boerenkool stamppot!