Boerenkool Stamppot is a Dutch dish of mashed potatoes (“stomped pot”) mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut or endive, but as the Dutch say, “Boerenkool is het nieuwe zwart” (Kale is the new black). Note: they probably don’t actually say that! Either way, it’s worth it to incorporate the most nutrient dense vegetable on the planet into the dish.
Stamppot is typically served with a mild smoked sausage called rookworst, either sliced and mixed into the dish like in my pictures, or served on top of the vegetables. It’s all going to get mixed up in your stomach anyway, so feel free to arrange it as you please.
Here’s something really exciting about the photo you see above – I live-broadcasted my photography session! I started using the Periscope app (available on iOS and Android), which lets you livestream just about anything you want, and people can re-watch the broadcast for the next 24 hours. Think of it like a spontaneous YouTube. I think I’ll be using it on the weekends while photographing or cooking my recipes for the blog; it’s a neat way to interact with you folks (you can send chat messages to me while I’m working). Join me if you’re interested – my username is, predictably, thedomesticman.
Oh! And some more cool news. My presentation from Paleo f(x) 2014 was officially released on YouTube. Honestly, I had forgotten all about it so it was a neat surprise to see it appear online yesterday. Click here to watch me talk about six ways to improve the quality of Paleo-minded cooking; the talk is called “Our Great-Grandparents Were Totally Paleo: Six Suggestions for Improving Paleo Cuisine by Following Traditional and Gourmet Culinary Practices” (what a mouthful!). I’ve also embedded it at the bottom of this post.
In order to give the Stamppot a rustic feel, I chose to only halfway peel the potatoes – that way you get a very homey taste in the dish (and you don’t have to spend a ton of time peeling!). I used Yukon Gold potatoes, which have a thinner skin, but Russets would do just fine as well.
Boerenkool Stamppot (Kale Hash) - Paleo, Primal, Gluten-free, Whole30-friendly
3 lbs white potatoes, washed and partially peeled, cut into 1″ chunks
2 bay leaves
1 lb smoked (fully-cooked) mild sausage, like kielbasa
6 tbsp butter, cubed, divided
1 medium onion, chopped
1 bunch kale (about 1/3 lb), stems removed and chopped
1 cup chicken broth
1 pinch ground cloves
1 cup heavy cream (or coconut milk), divided
salt and pepper to taste (about 1/2 tsp each)
1. Place the potatoes and bay leaves in a large stockpot and add enough water to cover the potatoes by 1″. Add a bit of salt to the water, then bring to a boil over high heat; reduce heat to medium and simmer until the potatoes are easily pierced by a fork, about 15 minutes.
2. As the potatoes boil, let’s get the sausages going. I grilled them over indirect heat for 20 minutes (turned off the burners on one side of the grill and put them on the cool side), but you could also pan-fry them over medium heat until crispy. Some folks like to throw them in the water with the potatoes as they boil, and that’s cool too. Either way, cook them up and set them aside once done.
3. Similarly, as the potatoes boil, you can prep the onion and kale. Add 2 tbsp of the butter to a medium-sized pot and heat over medium heat; add the onion and saute until softened, about 6 minutes. Add the chicken broth and bring it to a simmer, then add the kale. Saute until the kale is bright green and starting to wilt, about 3 minutes, then remove from the heat and set aside.
4. Once the potatoes are done, drain them then return them to the stockpot. Add the kale mixture, the remaining 4 tbsp of cubed butter, a pinch of ground cloves, and half of the cream, then mash with a potato masher or a sturdy fork. Add more cream as needed to ensure the potatoes are nice and fluffy, then taste and add salt and pepper until it tastes just perfect.
5. Finally, slice the sausage into bite-sized pieces and stir into the Stamppot, then serve.
** To make this dish Whole30, use ghee instead of the butter and coconut milk instead of cream.
This is the color and texture of kale you’re looking for – bright green, and a little wilted.
Here’s that video I mentioned earlier: