Main Course

Boerenkool Stamppot (Kale Stamppot)

Name: Boerenkool Stamppot (Kale Stamppot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: dutch
Ingredients: 1,000 g potato peeled and quartered; 500 g kale stemmed and chopped; 250 g smoked sausage; 100 ml milk warm; 30 g butter; 1 tsp salt; 0.5 tsp black pepper freshly ground

A classic Dutch comfort food, Boerenkool Stamppot features mashed potatoes mixed with hearty kale and often served with smoked sausage. This recipe is a warming and satisfying meal, perfect for colder days. It's a simple, rustic dish that brings together humble ingredients for a delicious result.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 508 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpotato, peeled and quartered
500 gkale, stemmed and chopped
250 gsmoked sausage
100 mlmilk, warm
30 gbutter
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large pot · cutting board · knife · potato masher

The method

Step by step

1
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
2
Bring the water to a boil, then reduce heat and simmer for 10 minutes.
About 10 min
3
Add the kale on top of the simmering potatoes. Place the smoked sausage on top of the kale.
Cook’s note: Do not stir, let the kale steam on top of the potatoes.
4
Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: Check potato tenderness with a fork.
5
Carefully remove the smoked sausage from the pot and set aside to keep warm.
6
Drain the potatoes and kale thoroughly, leaving them in the pot.
Cook’s note: Ensure all excess water is removed for a good texture.
7
Add the warm milk, butter, salt, and black pepper to the pot with the potatoes and kale.
8
Mash the mixture vigorously with a potato masher until well combined and creamy, but still with some texture from the kale.
About 5 min
Cook’s note: Do not over-mash; a slightly lumpy texture is traditional.
9
Slice the smoked sausage into thick rounds.
10
Serve the Stamppot immediately, topped with the sliced smoked sausage.
Cook’s note: Optionally, make a small 'well' in the center of the stamppot and fill with a little extra melted butter or gravy.

Per serving

Nutrition

28%Score

Calories: 508kcal
Protein: 18.9g
Carbs: 56.7g
Fat: 24.3g
Fibre: 10.2g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Stamppot in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop with a splash of milk or water, or in the microwave until warmed through.