Final recipes book

Boerenkool stamppot (Curly kale mash)
Ingredients
1.3 kg potatoes
450 g curly kale
250 g lardons (cubed thick
bacon)
2 onions
1 bay leaf
1 pinch salt
1 pinch ground pepper
450 g smoked sausage
½ cup milk
2 tbsp butter
Preparation time
20 min; Cooking time 30 min
Serves
12
Method
1. Peel and dice the potatoes and onions.
2. Clean, trim and slice the curly kale.
3. Add the potatoes, a bay leaf, a pinch of salt and just
enough water to cover all in a 3 quart 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 ½ cups of the reserved water used
to boil the potatoes.
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 colour (5-7 mins).
7. Meanwhile, fry the bacon and onions in a pan until
just browned but not crisp.
8. Remove the pot of vegetables from the heat, remove
the sausage from the pot, and add the browned
bacon and onions, the milk and the butter to the
vegetable mixture. Add salt and pepper to taste and
mash.
9. Slice smoked sausage and serve aside or on top of
the mashed vegetables.
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