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“This is a classic dish from Holland. DD has been working in Europe and she had this and thought I'd like it.”
1hr 10mins

Ingredients Nutrition

  • 12 lb kale
  • 6 medium potatoes (about 2 lbs)
  • 1 medium onion, chopped, about 1/2 cup
  • 14 cup butter
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 18 teaspoon ground nutmeg
  • 14-12 cup light cream or 14-12 cup milk
  • 1 lb knackwurst of frankfurter (short, fat sausages)
  • 2 tablespoons butter
  • Garnish
  • shredded carrot


  1. Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
  2. While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
  3. Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
  4. In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
  5. Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.

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