Boerenkool Stamppot (Stamp pot)

 

I have made this recipe a few times and thought I had posted it here on the blog. The kids love this recipe, my daughter gets to eat potatoes and my son gets to eat sausage. Mom likes it because the kids are eating Kale and either not realizing it or not caring. A few times, I have also added in finely chopped carrots.

This is a Dutch “Comfort Food.” Since my family likes things a bit spicy, I used ½ teaspoon of crushed red pepper. You can use more or make as written. When there are leftovers, I will add bacon and cheese, yummy!  

I have changed the how the recipe is cooked. I wanted to keep the nutrients in the Kale, and as green as possible.

Ingredients

3 lbs potatoes, Peel and diced

2 onions, Chopped

1 bay leaf  

1 lb kale

1 pinch salt  

1 pinch ground pepper

1 lb smoked sausage

1/2 cup milk  

2 tablespoons butter  

Directions

Wash Kale thoroughly in cold water several times, and drain well on paper towels. Cut away the center stalk on the Kale leaves.  Kale can be gritty if not washed well; this is why I usually wash it a second time after removing the stalk. After second washing, chop Kale into bite size pieces.

In a 3 quart pan, place potatoes, onion, sausage, a bay leaf, a pinch of salt and just enough water to cover

Cover and boil gently for about 25 minutes

Place Kale in a large colander, pour pot contents over the kale to drain  

Remove the bay leaf, and sausage

 Discard bay leaf, slice sausage, 1 inch thick.

Return kale, onions, and potatoes to pot, mash with a potato masher

Add milk, butter, salt, and pepper to taste to the pot

Gently stir in sausage before serving.

Garlic Bean Mash

 

My garlic lovers are going to love this! The garlic flavor is very strong, so for those who don’t like a lot of garlic feel free to reduce the garlic by half.

This a great side dish that is versatile to make other dishes with such as bean mash bruschetta (see below.)

With the leftovers I had, I added black pepper, crushed red pepper, shredded cheese, to make bean dip; this would also work well in as burrito filling.

I think I might try using it to replace mashed potatoes for a topping for Sheppard’s Pie.   

The main ingredient is the Cannellini bean. Cannellini beans are also called Haricot beans. To me they look like white Kidney beans.

 1 cup of Cannellini’s has 1 ½ grams of fat, 215 calories, 13.4 grams of protein and almost 54% (13.6 grams) of daily dietary fiber. So how can you add these to your diet?

Ingredients

1 can of drained and rinsed Cannellini beans

¼ cup chopped onion

2 Tbsp of olive oil

1 Tbsp minced garlic

¼ cup chicken broth

2 Tbsp parsley

Directions

Heat the oil in a small pan, add the onion

Cook until onion is softened and almost translucent.

 Add the garlic, sauté until the garlic golden color

 Add broth and beans and simmer for 5 minutes.

 Roughly mash with a potato masher or fork, add parsley

Serve with pork, beef or even lamb.

 

To make the bruschetta

I like to take baguette slices lightly coat of olive oil and garlic, place under broiler until golden brown

Remove from oven and allow to cool until just warm

“butter” toasted slices with bean mash

top off with fresh thyme sprigs, crushed red pepper flakes, minced sun-dried tomatoes.