Literally meaning 'stomped pot", stamppot is a dish that consists of boiled potatoes mashed with a raw or cooked vegetable. The meat is either served on top, on the side or cut into small pieces and mixed in. If the choice of protein generates any type of pan juice or jus, it will be served in a small hollow made on top of the mashed potato dish, the so-called "kuiltje jus" (similar to a pothole in the road, but different).
Those that know me well will be surprised to see that I served up mashed potatoes with kale, a dish simply called "boerenkool", so named after the vegetable, farmer's cabbage or kale. There are few things in the food world that I don't care for, and one of them is boerenkool. Or was, I should say!
Somehow the American kale is not half as bitter as the Dutch one is, so after preparing this dish with Michiel for Idaho's Melting Pot, I was pleasantly surprised, enough even to go home and cook it for myself two days later. It's been a keeper ever since.
Kale is a dark-leaf vegetable that will add plenty of nutrition to your diet: it is riddled with vitamins and minerals and contributes plenty of protein. The butter and the kielbasa....not so much. But if you are looking for a healthier option, save the cooking liquid and pour that back into the stamppot for mashing, a little bit at a time, until you've reached the desired consistency.
Kale with kielbasa
3 bunches of kale (or 1 lb)
6 large potatoes
3 tablespoons of butter
1/2 cup of milk, warmed
1 smoked kielbasa
Cut the leaves off the stems and slice the leaves into narrow strips, then chop them into small pieces. Peel the potatoes, quarter them and place them in a Dutch oven. Add water to barely cover the potatoes, then put the kale on top, and add the kielbasa whole, but without the packaging. The amount of kale will look enormous compared to the potatoes, but the heat will wilt the leaves and reduce in volume significantly.
Cover the pot with a lid and bring to a boil. Boil on a low flame for about 20 minutes or until the potatoes are done.
Remove the kielbasa, pour off any cooking liquid that may remain and mash the vegetables with a fork or a potato masher. Add the butter and the milk (or for a less caloric version, add the cooking liquid back in) and stir the whole into a creamy consistency. Taste, and adjust with salt and black pepper.
Slice the kielbasa into even sized slices, and place it on top of the stamppot. Serve with mustard if desired.