Authentic Stamppot Boerenkool Recipe: Dutch Kale and Sausage Comfort Food

Stamppot Boerenkool, or kale mash, is a quintessential Dutch comfort food that’s perfect for chilly evenings. This hearty and flavorful dish combines creamy mashed potatoes with finely chopped kale and Smoked Sausage, creating a satisfying and warming meal. Its simplicity and nutritional value have made it a staple in Dutch households for generations.

A Taste of History: The Origins of Stamppot Boerenkool

Stamppot, meaning “mash pot,” has a long history in the Netherlands, dating back centuries. The dish originated as a peasant food, utilizing readily available ingredients like potatoes and root vegetables. Kale, known for its hardiness and nutritional benefits, was a natural addition to the mix. The inclusion of smoked sausage provided much-needed protein and flavor, transforming the simple mash into a complete and satisfying meal.

While the exact origins are difficult to pinpoint, stamppot gained popularity in the 17th century and has remained a beloved dish ever since. Regional variations exist, with different vegetables and meats being used depending on local availability and preferences. However, the core concept of mashed potatoes combined with vegetables remains the same.

Flavor Profile: Earthy, Savory, and Comforting

Stamppot Boerenkool offers a delightful blend of flavors and textures. The creamy, buttery mashed potatoes provide a smooth and comforting base, while the kale adds an earthy and slightly bitter note. The smoked sausage contributes a savory and smoky flavor that complements the other ingredients perfectly. A touch of mustard and vinegar can be added to enhance the overall taste and provide a tangy counterpoint to the richness of the dish.

The dish is often served with a dollop of gravy or apple sauce, adding another layer of flavor and moisture. The combination of these elements creates a harmonious and satisfying meal that’s both comforting and nutritious.

Ingredients for Authentic Stamppot Boerenkool

Potatoes: 2.2 lbs (1 kg), preferably floury potatoes like Russets or Yukon Gold, peeled and quartered
Kale: 1.1 lbs (500g), finely chopped
Smoked Sausage: 14 oz (400g), Dutch rookworst or any smoked sausage of your choice
Onion: 1 medium, finely chopped
Butter: 2 tablespoons
Milk: ½ cup (120ml), warm
Dijon Mustard: 1-2 teaspoons (optional)
Vinegar: 1-2 teaspoons (optional, white wine or apple cider vinegar)
Salt: To taste
Black Pepper: To taste
Bay Leaf: 1 (optional)
Water: Enough to cover the potatoes

Step-by-Step Cooking Instructions

Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot. Add enough water to cover them completely. Add a pinch of salt and the optional bay leaf.
Cook the Potatoes: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Sauté the Onion: While the potatoes are cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, or until softened and translucent.
Add the Kale: Add the finely chopped kale to the skillet with the sautéed onion. Stir well to combine. Cook the kale for about 10-15 minutes, stirring occasionally, until it has softened and wilted. You may need to add a splash of water if the kale starts to stick to the pan.
Cook the Sausage: While the kale is cooking, prepare the smoked sausage. You can either simmer it in a separate pot of water for about 15-20 minutes, or grill or pan-fry it until heated through and slightly browned. Once cooked, slice the sausage into ½-inch thick rounds.
Mash the Potatoes: Once the potatoes are cooked, drain them well and return them to the pot. Add the warm milk, butter, and optional mustard and vinegar. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
Combine the Ingredients: Add the cooked kale and onion mixture to the mashed potatoes. Stir well to combine all the ingredients evenly. Season with salt and black pepper to taste.
Serve: Serve the Stamppot Boerenkool hot, topped with the sliced smoked sausage. You can also serve it with a dollop of gravy or apple sauce for added flavor.

Tips and Variations

Type of Potatoes: Floury potatoes like Russets or Yukon Gold work best for stamppot, as they mash easily and create a creamy texture. Waxy potatoes like red potatoes will result in a denser, less creamy mash.
Kale Preparation: Make sure to finely chop the kale before adding it to the skillet. This will help it cook evenly and blend seamlessly with the mashed potatoes. Massaging the kale with a little olive oil and salt can also help to tenderize it before cooking.
Smoked Sausage Options: Dutch rookworst is the traditional sausage used in Stamppot Boerenkool, but you can substitute it with any smoked sausage of your choice, such as kielbasa or andouille sausage.
Vegetarian Variation: To make a vegetarian version of Stamppot Boerenkool, omit the smoked sausage and add some smoked paprika to the kale and onion mixture for a smoky flavor. You can also add some cooked beans or lentils for added protein.
Other Vegetables: Feel free to add other vegetables to your Stamppot Boerenkool, such as carrots, parsnips, or celeriac. These vegetables can be cooked along with the potatoes and mashed together for added flavor and nutrition.
Adding Gravy: A simple gravy made with beef or vegetable broth can be a delicious addition to Stamppot Boerenkool. You can also use store-bought gravy or make your own from scratch.
Serving Suggestions: Stamppot Boerenkool is traditionally served with a dollop of apple sauce, which provides a sweet and tangy contrast to the savory flavors of the dish. Pickled onions or gherkins are also popular accompaniments.
Make-Ahead Tip: Stamppot Boerenkool can be made ahead of time and reheated. Simply prepare the dish as directed and store it in the refrigerator for up to 3 days. Reheat it in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of milk or water to moisten the dish.

Conclusion: A Timeless Dutch Classic

Stamppot Boerenkool is more than just a recipe; it’s a taste of Dutch history and culture. Its simple ingredients and comforting flavors have made it a beloved dish for generations. Whether you’re looking for a hearty and satisfying meal on a cold winter’s night or simply want to experience a taste of the Netherlands, Stamppot Boerenkool is sure to please.

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Authentic Stamppot Boerenkool Recipe

Authentic Stamppot Boerenkool, a classic Dutch kale and sausage mash, perfect for a hearty and comforting dinner.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 kg Potatoes peeled and quartered, preferably floury like Russets or Yukon Gold
500 g Kale finely chopped
400 g Smoked Sausage Dutch rookworst or any smoked sausage of your choice
1 Onion medium, finely chopped
2 tablespoons Butter
0.5 cup Milk warm
1 teaspoons Dijon Mustard optional
1 teaspoons Vinegar optional, white wine or apple cider vinegar
Salt to taste
Black Pepper to taste
1 Bay Leaf optional
Water Enough to cover the potatoes

Instructions

Preparation Steps

Place the peeled and quartered potatoes in a large pot. Add enough water to cover them completely. Add a pinch of salt and the optional bay leaf.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
While the potatoes are cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, or until softened and translucent.
Add the finely chopped kale to the skillet with the sautéed onion. Stir well to combine. Cook the kale for about 10-15 minutes, stirring occasionally, until it has softened and wilted. You may need to add a splash of water if the kale starts to stick to the pan.
While the kale is cooking, prepare the smoked sausage. You can either simmer it in a separate pot of water for about 15-20 minutes, or grill or pan-fry it until heated through and slightly browned. Once cooked, slice the sausage into ½-inch thick rounds.
Once the potatoes are cooked, drain them well and return them to the pot. Add the warm milk, butter, and optional mustard and vinegar. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy.
Add the cooked kale and onion mixture to the mashed potatoes. Stir well to combine all the ingredients evenly. Season with salt and black pepper to taste.
Serve the Stamppot Boerenkool hot, topped with the sliced smoked sausage. You can also serve it with a dollop of gravy or apple sauce for added flavor.