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Boerenkool Stamppot (Kale Hash) Recipe

Ingredients
  • 6 pounds Potatoes
  • 4 onions
  • 2 bay leaves
  • 2 pounds kale
  • 2 pinches salt
  • 2 pinches ground pepper
  • 2 pounds smoked sausage
  • 1 cup milk
  • 4 tablespoons butter
Directions
Peel and dice potatoes and onions. Clean, trim and slice kale.

Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qtrs. pan. Cover and boil gently for about 25 minutes. Meanwhile steam the smoked sausage for the same amount of time and slice. Remove the bay leaf, drain the vegetables, and mash them.

Add milk and butter. Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

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Boerenkool Stamppot (Kale Hash) Recipe - Related Content

Glossary Terms
A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.
A dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.
A perennial plant that grows wild along the shores of the Baltic and Black Sea and the Atlantic Coast.
A potato cake that combines finely chopped or grated potatoes and onions, which are flattened and then browned on one or both sides before serving.
A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.
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