#boerenkool

Boerenkool part 2

(source)

Stamppot is a staple in many Dutch homes. How it came to be a recipe in my repertoire I’m actually not entirely certain. But it meets what I call the holy trinity of autumn meals:

Potatoes, comfort food, easy.

Potatoes gets its own category apart from comfort food... Because potatoes.

Boerenkool (and it’s met worst addition) are my favorite version of this Dutch dish. Stamppot which I believe literally just means stomped pot, is basically throw whatever in a bowl with potatoes and mash. 

Traditionally, I cook this on the stove in my cauldron (aka huge dutch oven with a lid). However I think we can do this in the microwave too. So, what I’m going to do is post the recipe I usually use. THEN, reblog, with a microwave/college/spoonie version.

Ingredients

(I’m going to apologize to @growing-yet-into-magic for yet another vague AF recipe, and make more of an attempt to give some indication of how much of what, rather than just chucking things in the pot as is my usual shitty-ktichen-witch style)

potatoes (russet are what I usually use, but anything will do)

How many you use is not crucial, but I tend to go for 2 large or 3 med/small per person. Look, we’re making BUTTER POTATOES, with sausage. There’s no judgement here, have a giant bowl of it. It also makes great leftovers. So there’s that?

kale (fresh is good, but canned can be used, lol can can)

For fresh, I’d say... 1 bunch per two potatoes, ish? It’s going to look like a LOT of kale. Like, you’ll look at your pot and think @madamehearthwitch is really trying to trick you into eating a healthy recipe. But just trust me. Kale cooks like spinach:

butter and milk and salt

This is going to vary a lot depending on how you like your mashed potatoes. I would say, roughly, 1- 1 1/2 Tbsp butter per person (aka every two potatoes) See, I told you this wasn’t a healthy recipe. And a splash of milk. You can also use heavy cream, creamer, or sour cream. Salt is to taste.

sausage

Mmm sausage. I’m going to resist making the obvious joke. Just know that MrHearthWitch lives far away from MmeHearthWitch and the lack of a joke here was a real sacrifice.

Any kind of sausage here will do (nope, I’m still not making the joke). Kielbasa is common, a good farmer sausage too (My willpower is fading rapidly, must change the subject).

grainy mustard

Regular mustard will do, but a proper grainy mustard just elevates this to deliciousness personified (foodified? what’s the proper terminology here?)

Method:

You peel, or not peel the potatoes. It’s a personal choice. I’ve done this with a nice red potato and not peeled it, gives a nice bit of color. But prepare the potatoes, chunk them, and toss them into the dutch oven/pot. Cover the potatoes with water.

Chop the kale into strips, add to the pot on top of the potatoes. Wonder again if MmeHW is trying to trick you.

Add the sausage on top (resist making a position joke)

Cover, bring to a boil, then let simmer on med/low til the potatoes are cooked. 20 min or so?

Remove the sausage, drain off the water, and mash! Here’s where you add in the butter, milk and salt, and notice there is significantly less kale than when you started. It’s magic!

I made boerenkool yesterday

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