 Boerenkool Stamppot
Ingredients
400 g Potato
400 g Curly Kale
300 g Smoked Sausage
150 ml Milk
100 g Bacon, lean smoked
50 g Margarine
Vinegar (optional)
Preparation
Wash and finely chop the kale
Peel, wash and cube the potatoes.
Put them both into a big saucepan, with some water and a little salt.
Put the bacon and the sausage on top.
Bring to the boil, then simmer gently for 30 to 40 min.
Remove the bacon and sausage.
Cube the bacon (1/2 in, 1 cm), slice the sausage diagonally (1/4 in, 1/2 cm).
Drain the potatoes and kale, mash adding the milk and margarine (and the vinegar if desired).
Put into a pre-warmed dish, put the bacon and sausage on top, and serve.
May be kept in the freezer.
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Recipe © The Holland Ring
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