Stamppot with Curly Kale and Rookworst (Dutch Boerenkoolstamppot)

Long before kale became a food craze in the U.S., it was already a popular ingredient in the Dutch winter kitchen. Called boerenkool in Dutch, the most common use of kale is in this traditional boerenkoolstamppot - but only in the winter as kale is thought to be the best after the first frost. In traditional boerenkoolstamppot recipes the kale is boiled, but to give the greens a bit more flavour and retain their shape they are sautéed in a little olive oil in this recipe. Then the kale is mixed into the hot mashed potatoes and topped with slices of smoked sausage. Long before kale became the popular "superfood," it was already a much-used ingredient in the Dutch winter kitchen, where it's known as boerenkool, or "farmer's cabbage." Most emblematic of all is its use is in this traditional boerenkoolstamppot met rookworst, aka, stamppot, which arguably could be considered The Netherlands' national dish. This is Dutch comfort cooking - mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but this recipe calls for sautéeing the curly kale in a little olive oil to keep its colour, texture, and flavour intact. You can use a bag of pre-cut curly kale or bunches fresh from the garden. If you can't find rookworst where you live (you can order Dutch products online), use Kielbasa instead.

3 1/3 lbs floury potatoes, such as; Russet and Yukon Gold (1.5 kg)
2 bay leaves
2 cups milk (475 mL)
3 Tbsp. butter, divided
kosher or sea salt
black pepper, fresh ground
pinch nutmeg, freshly grated
1 2/3 lbs curly kale (750 g)
2 shallots
2 Tbsp. water
2 links rookworsten (smoked sausage), warmed and sliced

Make the Potatoes:
Peel the potatoes and cut into 1" pieces for even cooking.

In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.

Meanwhile, warm the milk in a pot over medium heat.

When the potatoes are done cooking, drain, shake dry, discard bay leaves, and return to pot.

Mash with a potato masher, or for a smoother consistency use a potato ricer. Add the warm milk and 2 Tbsp. of the butter. Season to taste with the nutmeg, salt, and pepper.

Sauté the Kale:
Trim any coarse stems and discard any brown leaves from the kale. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt the remaining 1 Tbsp. of butter.

Sauté the shallots for about 2 minutes, until translucent and starting to become golden.

Add the curly kale and the water. Season with salt and pepper.

Cook for about 10 minutes, or until tender.

Assemble the Stamppot:
Mix the cooked curly kale through the mashed potatoes.

Transfer to a serving dish. Top with the slices of the warm smoked sausage. Serve hot with your favourite mustard or gravy.

Makes 4 servings.

Variations:

Other versions of stamppot include carrots, endive, or sauerkraut. Cook and mash the carrots along with the potatoes; add the endive or sauerkraut along with the kale.

For a little added flavour, you can brown the sliced sausage in a skillet.

Finish the dish with a drizzle of olive oil and a sprinkling of fresh parsley.

Add some cooked crumbled bacon along with the sausage.

How to Store: Stamppot leftovers can be kept in an airtight container in the refrigerator for up to three days. Keep veggies, sausage, and gravy in separate containers.