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Home Recipes Stamppot with Curly Kale and Rookworst (Boerenkoolstamppot)

Stamppot with Curly Kale and Rookworst (Boerenkoolstamppot)

Long before kale was rather you find in your green smoothie, it was already a well-known and used ingredient in the Dutch winter kitchens, where it is still known as boerenkool, or ‘the planter’s cabbage.’ It is a universal ingredient in the Netherlands, but to its arrival, it’s seasonal by nature, and you won’t find it anyplace if it doesn’t winter. That’s because the Dutch are confident that kale is at its superlative quality after the first frost, when part of the arrowroot in the cabbage is renewed to sugars and it tastes sweeter.

Most symbolic of all its uses, it is served in the traditional boerenkoolstamppot met rookworst, which perhaps can be considered the national dish of the Netherlands.

Boerenkoolstamppot met rookworst is Dutch cozy cooking; crushed potatoes and curly kale served with a Dutch-style smoldered sausage, called rookworst. In firmly traditional guidelines, the boerenkool is boiled, but we prefer frying the curly kale in a little olive oil to keep its color, texture, and flavor in shape. You can use that baggage of already cut curly kale or gather fresh from a garden. If you can’t find rookworst where you live you can order online or use Kielbasa instead.

The dish is prized for being thrifty and stodgy, and are also very healthy. Potatoes are crowded with potassium and vitamin C, while the ”queen of all greens” comprises numerous health benefiting polyphenolic flavonoid mixtures such as lutein, zeaxanthin, etc. And is known to be richer in vitamins than any other green thriving vegetable.

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  • 1.5 kg floury potatoes
  • 2 inlet greeneries or leaves
  • 2 shallots
  • 3 tbsp. lard
  • 1.6 lb/750 g curly kale


Gather the components.

Wash and skin the potatoes and cut into equal-sized pieces for even cooking.

In a large soup container, boil the potatoes and the inlet leaves in salted water for 20 mins then discard the inlet leaves.

If you aren’t using baggage of already-cut curly kale, wash the groups carefully under calm running water to get rid of all soil, you would not like that resolute texture in your finished dish. Trim any rough stems and remove any brown leaves. With a sharp knife, cut the curly kale into thin floorings.

Peel and cut the shallots.

In a frying pan, thaw 1 tbsp. of lard and sauté the shallots for a few mins before counting the curly kale and 2 tbsp. of water. Cook for about 10 minutes, or until rough.

Warm the milk on a hotplate or in a microwave.

Drain, jiggle, and dry the potatoes with kitchen towels before crushing. Working speedily, add the hot milk and the remaining lard. Add nutmeg, salt, and pepper.

Mix the heated curly kale through the cooked crushed potato mixture.

Add slices of fried sausages at the top and present it with your favorite mustard or gravy.

Happy Serving!

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