Kale Stamppot (Boerenkool Stamppot)
You will need:
3 giant potatoes (peeled)
2 toes/cloves of garlic (peeled but left whole)
2 packages of curly kale
2 beef sausage links
5 1/2 slices of bacon (Flip got the other 1/2)
The best potato peeler I have ever used and two toes or cloves of garlic.
This sausage tastes pretty much like Gelderseworst (Dutch). I like that it is beef, not pork.
Potatoes are cut up into uniform blocks for uniform cooking. Be sure pan will not be damaged by stamping or smashing with potato masher.
Two garlic cloves ready to "hot tub" in the boiling water.
Blurry photo (camera could not find a focal point!) of the chopped kale. All stems were removed.
Layers: Diced potatoes and garlic on the bottom, enough water to cover potatoes, then chopped kale, and finally the beef sausages on top. Ready to roll, oops boil!
All cleaned up and peelings and stems are in the compost canister.
This is what 5 1/2 slices of chopped bacon look like.
Lid on the pot and heat from our induction cooktop.
Kale is beginning to wilt and change color. Those potato pieces and garlic are getting hot down under. As for the sausages, they have not really felt the heat yet.
Kale has begun to shrink, and the potatoes are peeking through. Sausage is feeling the heat and steam.
Almost there. Potatoes are pretty flakey, and the sausage is ready to pop open.
Drain off the cooking water (pot liquor?). Hub says to save it in case the stamppot is too dry, but I never do. Kale is now dark green.
Smash the potatoes, garlic (where is it?), and cooked kale until all are mixed well.
We got so excited that I forgot to take a photo of the fried bacon bits and jus (grease) poured on top of the pile of stamppot on our plates. But you can use your imagination.
Here are the leftovers for tomorrow night:
Makes enough for two meals for two hearty eaters.
If you want a different kind of recipe (text only!), then check out my October 10, 2012 post called Curly Kale Stamppot Recipe.