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Stamppot Boerenkool

Author	Martijn Braam <martijn@brixit.nl>
Cuisine	Dutch
Course	main
Prep time	5 min.
Cooking time	35 min.
Diets	Egg free, Gluten free, Lactose free, Nut free, Soy free
Serves	4

Ingredient	Amount	Prep
Potatoes	2000 g	peeled
Curly kale	600 g
Water	100 mL
Salt	10 g
Bacon strips	250 g

cooking

Put the Curly kale , Water and Salt in a large pan with a lid and bring to a boil When the Curly kale has shrunk enough, put the Potatoes on top of them Cut the Bacon strips in small strips and fry them until crispy Once the Potatoes are done, pour off the cooking liquid, but keep it Crush the mass (with a potato masher) and mix them Add the cooking water back and add the Bacon strips with all the grease

Tips

If the Curly kale isn't pre-cut you need about 1.0 kg of kale and wash/cut it
This dish can be made vegetarian by substituting the fried bacon with peanuts, add some butter to compensate for the lack of grease
The dish works best with some floury potatoes such as Russet and Yukon Gold
Traditionally this dish is served with 'rookworst' which doesn't seem to be really available internationally