Saturday, October 9, 2010
Boerenkool met worst
Those that know me well will be surprised to see that I served up mashed potatoes with kale, a dish simply called "boerenkool". There are few things in the food world that I don't care for, and one of them is boerenkool. Or was, should I 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.
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.
Kale with kielbasa
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. 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, add the kielbasa. 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 and stir the whole into a creamy consistency. Slice the kielbasa and place it on top of the stamppot. Serve with mustard if desired.
Posted by Nicole Holten at 9:05 PM