Traditional Dutch Boerenkool Stamppot Recipe

Ingredients

1 kg of potatoes
500 grams of kale, finely shredded
1 large smoked sausage (rookworst)
100 ml of milk
50 grams of butter
Salt to taste
Pepper to taste

Steps and instructions

Peel the potatoes and cut them into equal pieces. Rinse them under cold water to remove any excess starch.
Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
Bring the water to a boil on medium heat and let the potatoes cook for about 15 minutes.
Add the shredded kale to the pot, pushing it into the water with the potatoes and let it boil for another 10 minutes.
In the meantime, heat the sausage in a separate pan according to the package instructions.
Drain the potatoes and kale once they are fully cooked and tender. Preserve some of the cooking water for later.
Add the butter and milk to the pot. Mash the potatoes and kale until it becomes a smooth mixture. If the mixture is too dry, add some of the cooking water.
Season the mixture with additional salt and pepper to taste.
Once the sausage is cooked, slice it into pieces.
Place the mashed potatoes and kale on a plate, top with the sausage pieces and serve.

Tools for making

Potato peeler - Used to peel the potatoes before cooking.
Knife - Used to cut the potatoes into equal pieces and shred the kale.
Large pot - Used to cook the potatoes and kale.
Pan - Used to heat the sausage.
Masher - Used to mash the cooked potatoes and kale.
Serving plate - Used to serve the mashed potatoes and kale with the sausage.

Recipe variations

Replace the smoked sausage with cooked bacon or ham for a different flavor.
Add diced onions and garlic to the pot while cooking the potatoes and kale for added flavor.
Include some grated cheese, such as Gouda or Cheddar, to the mashed potatoes and kale mixture for a cheesy twist.
For a vegetarian option, replace the sausage with vegetarian sausage or omit it altogether.
Mix in some cooked white beans or lentils for added protein and texture.
For a spicier version, add red pepper flakes or chopped jalapenos to the mashed potatoes and kale mixture.
Drizzle some olive oil or melted butter on top before serving for a richer taste.
Try using sweet potatoes instead of regular potatoes for a slightly sweeter and nuttier flavor.
Add some chopped fresh herbs like parsley or thyme for additional freshness.
For a creamy twist, substitute the milk with heavy cream or cream cheese.

Recipe overview

Boerenkool is a traditional Dutch dish that's warm, hearty, and perfect for those chilly evenings. It's a simple and comforting dish, made primarily with mashed potatoes and finely shredded kale, topped with pieces of smoked sausage. This recipe takes you through a straightforward process to achieve a delicious and authentic Boerenkool. Expect a flavorful dish that's filling and satisfying, with the creamy, buttery mashed potatoes perfectly complementing the slightly bitter kale, and the smoky sausage adding an extra depth of flavor. This dish is also highly nutritious, combining the health benefits of potatoes, kale, and sausage in one delightful meal. Enjoy this timeless classic from the heart of the Netherlands!

Common questions

Can I use a different type of sausage?
Yes, you can use a different type of sausage if you prefer. However, traditionally, Boerenkool is made with a large smoked sausage called rookworst.
Can I use frozen kale instead of fresh?
Yes, you can use frozen kale instead of fresh. Just make sure to thaw and drain it before adding it to the pot.
What can I serve with Boerenkool?
Boerenkool is often served with smoked sausage, but it can also be accompanied by pickles, mustard, or a side of Dutch mustard soup (mosterdsoep).
Can I make Boerenkool in advance?
Yes, Boerenkool can be made in advance and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave.
Is Boerenkool a vegetarian dish?
The traditional recipe for Boerenkool includes smoked sausage, which is not vegetarian. However, you can omit the sausage or replace it with a vegetarian or vegan alternative to make it suitable for vegetarians or vegans.

Serving dishes and utensils

Potato peeler - Used to peel the potatoes before cooking.
Large pot - Used to cook the potatoes and kale.
Colander - Used to drain the cooked potatoes and kale.
Masher - Used to mash the potatoes and kale into a smooth mixture.
Separate pan - Used to heat the sausage according to package instructions.
Knife - Used to slice the cooked sausage into pieces before serving.
Plate - Used to serve the mashed potatoes and kale with sausage.

Origin stories

Boerenkool, or kale stew as it's often translated, hails from the Netherlands and is affectionately known as one of the country's oldest and most loved dishes. Its roots trace back to medieval times where it was a popular peasant food due to its nutritional content and ease of growth in the harsh Dutch climate. The dish gained increased popularity during the Second World War when food was scarce, and easy-to-grow and nourishing kale became a life-saver for many. Today, Boerenkool holds a special place in Dutch hearts and is traditionally eaten during the winter months. It's often associated with ice skating; when canals freeze over, pit stops for a hearty plate of Boerenkool are a common sight. This quintessential Dutch comfort food continues to endure as a beloved staple, bridging the gap between the country's past and present.

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.

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