Authentic Dutch Boerenkoolstamppot met Spekjes Recipe

Ingredients

1 kilogram of potatoes
500 grams of kale
200 grams of bacon
1 smoked sausage
50 milliliters of milk
2 tablespoons of butter
Salt to taste
Pepper to taste

Steps and instructions

Peel and quarter the potatoes.
Wash the kale and remove the hard stems.
Put the potatoes with a pinch of salt in a large pot, place the kale on top, and add enough water to barely cover the potatoes.
Cook for about 20 minutes until the potatoes are tender.
While the potatoes and kale are cooking, cut the bacon into small pieces and cook in a frying pan until crispy.
Place the smoked sausage on top of the kale in the pot for the last 15 minutes of cooking.
Drain the potatoes and kale, reserving a cup of the cooking liquid.
Heat the milk and butter in a small saucepan or in the microwave until the butter is melted.
Mash the potatoes and kale together with the milk and butter mixture.
Stir the bacon and some of the cooking liquid through the mashed potatoes and kale until it reaches the desired consistency. Season with salt and pepper to taste.
Slice the smoked sausage and serve on top of the mashed potatoes and kale.

Tools for making

Potatoes peeler - For peeling the potatoes.
Knife - For cutting the potatoes and kale.
Large pot - For cooking the potatoes and kale.
Frying pan - For cooking the bacon.
Small saucepan or microwave - For heating the milk and butter.
Masher - For mashing the potatoes and kale.

Recipe variations

Replace bacon with pancetta or ham
Use vegetarian bacon or tempeh for a meat-free option
Add diced onions or garlic for extra flavor
Replace potatoes with sweet potatoes for a twist
Add grated cheese (such as Gouda or Parmesan) on top before serving
Replace kale with spinach or Swiss chard
Add a splash of vinegar or lemon juice for a tangy twist
Experiment with different herbs and spices, such as nutmeg or thyme
Add roasted vegetables, like carrots or Brussels sprouts, for added texture and flavor
Use olive oil instead of butter for a healthier option

Recipe overview

This authentic Dutch recipe, Boerenkoolstamppot met spekjes, is a hearty and comforting dish perfect for the colder months. The dish combines mashed potatoes and kale, topped with crispy bacon and smoked sausage, for a satisfying combination of flavors and textures. The process is relatively simple and straightforward, making it a great recipe for home cooks of any level. Expect a creamy, smoky, and slightly salty dish that will fill you up and warm you from the inside out. Enjoy this traditional Dutch comfort food that's not just delicious, but also packed with nutrients from kale, known as one of the healthiest vegetables.

Common questions

How long does it take to cook Boerenkoolstamppot met spekjes?
It takes approximately 35-40 minutes to cook Boerenkoolstamppot met spekjes.
Can I use frozen kale instead of fresh?
Yes, you can use frozen kale instead of fresh. Just make sure to thaw it before cooking.
What can I substitute for bacon?
If you prefer a vegetarian version, you can substitute the bacon with vegetarian bacon or omit it altogether for a lighter version.
Can I use a different type of sausage?
Yes, you can use different types of sausages like bratwurst or chorizo instead of smoked sausage if you prefer.
Is it necessary to use the reserved cooking liquid?
Using the reserved cooking liquid helps to achieve a creamier consistency. However, it is not necessary if you prefer a drier texture.
Can I make Boerenkoolstamppot met spekjes in advance?
Yes, you can make Boerenkoolstamppot met spekjes in advance and reheat it when needed. It can be stored in the refrigerator for up to 3 days.

Serving dishes and utensils

Potato peeler - To peel the potatoes.
Large pot - To cook the potatoes and kale.
Colander - To drain the potatoes and kale.
Frying pan - To cook the bacon.
Small saucepan - To heat the milk and butter.
Masher or potato ricer - To mash the potatoes and kale.
Serving spoon - To scoop and serve the stamppot.
Knife - To slice the smoked sausage.

Origin stories

Boerenkoolstamppot met spekjes is a traditional Dutch dish, deeply embedded in the country's cultural fabric. The word 'stamppot' directly translates to 'mash pot', a befitting name for a dish primarily made of mashed potatoes combined with other ingredients. Boerenkoolstamppot met spekjes, in particular, uses kale and bacon, creating a hearty, comforting meal perfect for the cold Dutch winters. This dish is so iconic in the Netherlands that it's often served during festive occasions and is a staple in Dutch households, symbolizing a sense of national pride and nostalgia. It's not uncommon to find Dutch folks reminiscing about their childhood memories over a plate of warm, delicious Boerenkoolstamppot met spekjes, a testament to the dish's time-honored place in Dutch cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.