Boerenkool (Kale with Potatoes and Meat)
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
directions
- Strip the kale, wash, and boil for about 1 hour.
- Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
- Add kale, fat, and salt. Simmer.
- cover and cook for 30 minutes, or until mixture is rather dry.
- Serve with knackwurst on top of kale and potatoes.
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Reviews
-
We have this meal at least once a month during the winter. However, I cook it all in the same pot. When serving I take out the sausages (smoked, by the way) and then stomp the kale and potatoes until they are a lovely green colour. The fat from the sausages soaks into the potato and kale. I serve it with a little viniger dribbled over kale mixture and sausage. yum-yum.
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I prepared this recipe using Margaret van den Hoek’s suggestions to use smoked sausage and cook it all in one pot, and added onion powder and garlic powder. After cooking, I removed the meat and then mashed the potatoes and kale together, mixing in a little heavy cream at the end. This was a very good supper which I will make again. Thanks for the recipe.
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