Boerenkoolstamppot (Dutch kale mash with smoked sausage)
45 min · 29 g protein · 533 cals / serving
The Dutch winter supper: floury potatoes and curly kale boiled together and mashed rough with warm milk, butter and a spoon of mustard, crisp bacon bits folded through and slices of smoked sausage on top. Make a well in the middle for gravy or more mustard, the way it is eaten at home.
Ingredients
- 2 1/4 lb russet potatoes, floury, peeled and cut in chunks
- 1 2/3 lb (about 15 cups) kale, curly kale, stems removed, finely shredded
- 1/2 tsp salt
- 1 3/4 oz raw bacon, smoked streaky bacon, in small strips (spekjes)
- 14 oz smoked turkey sausage, chicken or turkey smoked sausage (kiprookworst)
- 2/3 cup 2% milk, warmed
- 1 1/2 tbsp butter
- 1 tbsp yellow mustard, mild Dutch mustard, plus more to serve
- a grating nutmeg
- 1/2 tsp black pepper
Steps
- Put the potatoes in a large pot, add water to just cover and the salt, and bring to the boil. Pile the kale on top of the potatoes (it wilts down fast), put the lid on and cook 20 minutes, until the potatoes are completely tender; the kale steams above them.
- Meanwhile, fry the bacon strips in a dry pan over medium heat for 6–8 minutes, until crisp. Lift them out onto kitchen paper.
- Heat the smoked sausage as the pack says, usually 15–20 minutes in water kept just below a simmer so the skin does not split, then slice it thickly.
- Drain the potatoes and kale well and return to the pot. Add the warm milk, butter, mustard, nutmeg and pepper and mash to a rough, green-flecked stamppot, not a smooth purée. Fold in most of the crisp bacon and taste for salt.
- Spoon onto plates, top with the sausage and the rest of the bacon, and make a little well in the middle for gravy or extra mustard.
Good to know
Can I use classic pork rookworst?
Of course; it is the traditional choice and a little smokier and richer. The score drops to about 45 instead of 58.
Bagged or fresh kale?
Both work. Bagged, pre-shredded boerenkool is what most Dutch cooks buy; with fresh kale strip the leaves from the stems and shred them very finely so they soften in 20 minutes. Some cooks swear kale tastes sweeter after a frost.
Can I make it ahead?
Yes. Stamppot reheats well: spread it in an ovenproof dish, cover and warm at 350°F for about 15–20 minutes, or stir it in a pan with a splash of milk.
Alternatives
Per
- Calories
- 92
- Protein
- (22%)
- 5 g
- Fat
- (37%)
- 4 g
- Carbohydrates
- (41%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 262 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2132 kcal goes into the pot and 2389 g of ingredients comes out as about 2315 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.