Boerenkool Stamppot (Kale Stamppot)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.

2. 2

   Bring the water to a boil, then reduce heat and simmer for 10 minutes.

   Ca. 10 min.

3. 3

   Add the kale on top of the simmering potatoes. Place the smoked sausage on top of the kale.

   Kokkens note: Do not stir, let the kale steam on top of the potatoes.

4. 4

   Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender.

   Ca. 20 min.

   Kokkens note: Check potato tenderness with a fork.

5. 5

   Carefully remove the smoked sausage from the pot and set aside to keep warm.

6. 6

   Drain the potatoes and kale thoroughly, leaving them in the pot.

   Kokkens note: Ensure all excess water is removed for a good texture.

7. 7

   Add the warm milk, butter, salt, and black pepper to the pot with the potatoes and kale.

8. 8

   Mash the mixture vigorously with a potato masher until well combined and creamy, but still with some texture from the kale.

   Ca. 5 min.

   Kokkens note: Do not over-mash; a slightly lumpy texture is traditional.

9. 9

   Slice the smoked sausage into thick rounds.

10. 10

    Serve the Stamppot immediately, topped with the sliced smoked sausage.

    Kokkens note: Optionally, make a small 'well' in the center of the stamppot and fill with a little extra melted butter or gravy.