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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 281.2
  • Total Fat: 16.7 g
  • Cholesterol: 32.8 mg
  • Sodium: 827.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Boerenkool Stamppot (Kale Hash) calories by ingredient
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Boerenkool Stamppot (Kale Hash)

Submitted by: SHERRY.J
Boerenkool Stamppot (Kale Hash)

Introduction

This Dutch recipe is a traditional peasants dish served on cold winter nights. It's hearty and a delicious way to get your greens. In the Netherlands it is commonly served with applesauce and pickled baby onions. It is also tasty garnished with a small "pond" of brown gravy in the center of the vegetable mixture. This Dutch recipe is a traditional peasants dish served on cold winter nights. It's hearty and a delicious way to get your greens. In the Netherlands it is commonly served with applesauce and pickled baby onions. It is also tasty garnished with a small "pond" of brown gravy in the center of the vegetable mixture.
Number of Servings: 12

Ingredients

    3 lbs potatoes
    1 lb kale
    250g lardons (cubed thick bacon)
    2 onions
    1 bay leaf
    1 pinch salt
    1 pinch ground pepper
    1 lb smoked sausage
    1/2 cup milk
    2 Tbs butter

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Directions

1. Peel and dice potatoes and onions.
2. Clean, trim and slice kale.
3. Add the potatoes, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
4. Cover and boil gently for about 25 minutes.
5. Remove the bay leaf, drain the potatoes, and return to the pot with 1 1/2 cups of the reserved water.
6. Top with the kale and sausage (keep in the original vacuum-sealed package), cover and return to boil until the kale has been steamed until soft and turns a dark green color (5-7 mins).
7. Meanwhile brown the bacon and onions in a pan until just browned but not crisp.
8. Remove pot of vegetables from heat, remove sausage from pot, and add bacon mixture, milk, butter, add salt and pepper to taste and mash.
9. Slice smoked sausage and serve aside or on top of the mashed vegetables.


Number of Servings: 12

Recipe submitted by SparkPeople user SHERRY.J.






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