Boerenkool Stamppot (Kale Hash)

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

  • Servings: 6
  • Difficulty: Easy
  • Print

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:

32 thoughts on “Boerenkool Stamppot (Kale Hash)

  1. Two comments: Yummmmmmmmm………and when you embed a link you have a choice of whether the link will pop up in the page your’e currently on or open a new link on a new tab. It’s so much better it is opens a new tab so I don’t lose my place in your article. This is easy to do and would be most appreciated by your fan. : )

    Liked by 1 person

    1. Hi Cheryl, I know what you mean, I’ve had that feature on the links in my sidebar for years now – you’re the first person to ask that I include them in my posts themselves. I’ll consider it for future posts, and thanks for the feedback!

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      1. Sigh. Reading my comments and thinking I’d better actually read them and edit them before I post in the future. Thanks Russ.

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  2. This seems to be nearly identical to the Irish dish called Colcannon, which uses either cabbage or kale. I much prefer kale — the potatoes curb the slight bitterness in the green, and the curly leaves give body to the potatoes. Adding some sausage on top is brilliant! Thanks, I can’t wait to try this.

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  3. I made this dish recently for a Norweign Day we had at my job and although I really liked it, it’s hardley Paleo friendly….Your version looks especially heavy on the potato. My dish was VERY green with pieces of sausage strewn throughout.

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    1. Hi Karen, can you please clarify what you mean by “hardly Paleo friendly”? That’s a very vague statement and one I don’t agree with. From what I can infer from your comment, that statement is for one of four reasons:

      1) That it’s too many carbs. It’s three pounds of potatoes for six servings, so 8oz of potato per person, which equates to 48g of carbs (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2556/2). That is much lower than what is considered “low-carb” (usually less than 150g a day) and significantly lower than current Western eating profiles. If its glycemic load is what concerns you, consider that the GL is significantly diminished when food is eaten with fats (cream, butter), protein (sausage), and fiber (kale), by up to 50% in many cases (http://www.ncbi.nlm.nih.gov/pubmed/12792658?dopt=AbstractPlus, http://www.ncbi.nlm.nih.gov/pubmed/7615267?dopt=AbstractPlus). I’m not going to get into why I do not believe that “Paleo” is inherently low-carb, or that everyone’s response to carb intake is different, or that the glycemic index is a flawed measurement of health in a vacuum since foods should be paired together as part of a meal (http://chriskresser.com/is-the-glycemic-index-useful/).

      2) That potatoes aren’t nutrient dense. You may have missed that the article I cited earlier in the post that named kale as one of the most nutrient dense foods on the planet (http://authoritynutrition.com/11-most-nutrient-dense-foods-on-the-planet/) also named potatoes as #6 on the list. From that same Kris Gunnars article: “A single large potato contains lots of Potassium, Magnesium, Iron, Copper and Manganese… with plenty of vitamin C and most of the B vitamins…They contain a little bit of almost every nutrient we need and there have been accounts of people living on nothing but potatoes for a long time. They are also one of the most fulfilling foods in existence. When researchers compared the “satiety value” of different foods, boiled potatoes scored higher than any other food they measured. If you cook the potatoes and then allow them to cool afterwards, they also form large amounts of resistant starch, a fiber-like substance with many powerful health benefits.”

      3) That there are “too many potatoes” in this potato dish. This is a side dish, meant to accompany other dishes of your choice – that is why it is divided into six servings. I didn’t explicitly state this fact because I am in the business of writing delicious recipes, and not in the business of telling people how they should be eating. The way I personally eat is to consume about 1lb of starchy foods a day (100g-150g of carbs), which I eat in two meals divided into my “Four Corners Plate” (https://thedomesticman.com/about/). So a meal that includes this dish, in my estimation, will also include 8oz of protein (or a bit less since the Stamppot already contains sausage), 8oz of hardy veg (which I classify as any veg that is not leafy or starchy), and a salad or other leafy veg as I find fit to eat. But again, that’s how I eat and I’m not going to tell folks they should be eating the exact same way – everyone’s health journey is different, and I prefer to leave that up to my readers’ interpretations.

      4) That potatoes aren’t “Paleo”. Just so we’re clear, unless you’re talking about Loren Cordain’s mid-2000s take on Paleo, or the staunch VLC side of Paleo, every leader in the community is in agreement that potatoes are a Paleo-friendly food when eaten in a context that is appropriate to your body’s needs. Even Whole30 changed their stance on potatoes last year. The potato we eat today is not the same as existed during the Paleolithic, but I do not believe the “Paleo” is a replication diet, nor is any other food the same as it existed during the Paleolithic. In fact, the potato has been improved – it provides more calories, is more satiating, and has a lower glycoalkaloid (anti-nutrient) profile due to centuries of cultivation to make them easier to digest. The point is that like all ingredients, potatoes require context. I know more people who cannot tolerate tomatoes than those who cannot tolerate potatoes. Does that mean tomatoes are also not “Paleo”? Probably not. I’m not a fan of giving any food the moniker of “Paleo” or “not Paleo”, as there is too much variance in individual digestion, genetics, gut flora, cultivars, and preparation methods to forbid just about any food in the right context.

      So in my view this dish is exceptionally Paleo friendly, as it is an excellent source of micronutrients and a fitting amount of macronutrients when eaten as part of a larger meal, as intended. I hope that my perspective is helpful, please let me know if you have any questions, thanks!

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      1. I have three Paleo cookbooks (and one on order that will be released on 6/23) and every single one espouses a different take on what’s appropriate and what’s not for Paleo. I think you have to find what works for you and potatoes are definitely a good food for my body. Love this recipe!

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  4. I made this dish for supper a few hours ago, but because the potatoes were being mashed, I processed the kale in a food processor into a fine chop. Kale is a newer item in our repertoire and I thought the fine chop would keep the kale from standing out so obviously. What a hit this dish was, Russ! The finely chopped kale worked perfectly!

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  5. Russ, you’re killing it! I’m so happy for you and for all the cool new social media engagement you’re integrating. Thanks for sharing. Plus, as usual…YUM!

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  6. I have tons of Kale right now – what’s left after the worms have eaten the leaves that is… but I will be making this. I think the cloves will be a great flavor enhancer. I always add cloves when I’m making chicken broth. Now if I can find a really nice Kielbasa, I’d be in business.

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  7. Hi Dutch American person here. I suggested you cook up this dish when you asked for recipe suggestions on FB. I don’t know if you saw it but I’m happy you made it happen!
    In The Netherlands they tend to buy the (curly) kale already finely shredded at the grocer. We boil potatoes, kale and sausage all in 1 pot. Eventually skimming off the excess fluids. Bacon gets crisped up separately and added during the mashing (stomping lol) part.
    Also: a splash of vinegar makes it great, especially with the (raw) endive version of this dish. Endive stamppot is basically freshly mashed potatoes, very finely cut raw endive mixed it, plenty of bacon chunks, salt & black pepper, splash of vinegar and of course yummy smoked or fresh sausage.
    My kids request boerenkool most often.
    The endive should give it a crisp/crunchy texture.
    Oh and there is Hutspot which is made with carrots, onions and potatoes slow cooked or in a pressure cooker with a cut of beef. the meat gets later on shredded and mixed in during the mashing part. Growing up I was never a fan of that dish tho because it’s too bland for my taste lol.

    Enjoy!

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  8. I’m curios how well this reheats? Seems like it would be a GREAT thing to batch cook and eat for breakfast. I’m pretty sick of eggs right now.

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    1. Lauren, great idea, this would be excellent as leftovers. In fact, you could form them into cakes and pan-fry them, then put a fried egg on top of them – that would be pretty awesome!

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  9. I love that this popped up in my newsfeed today…..have a small veggie garden that has kale growing prolifically, Dutch cream potatoes bought at the farmers market, and by a lovely quirky coincidence a rookwurst in my fridge, cooked it for dinner tonight and for this Dutch Australian it was bliss!! Thanks Russ!!

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  10. Just made this for dinner. So delicious! It’s a great weeknight meal since it’s so easy to throw together. I used some advice from one of the commenters and chopped the kale into teeny tiny bits.

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  11. It’s ironic that I’ve made this dish and hutspot so many times (since I was married to a Dutch man for 10 years) and I’ve never blogged about either one! It’s a delicious and hearty meal all in one dish and something that along with the other Dutch dishes that I learned to make and enjoy that I’ll treasure forever. ;)

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  12. My dad was born in holland and so was my moms mom, i grew up eating this stuff. When we make it, we put everything in a pot raw, boil until its done, drain and mash. We then season our bowls of stamppot with some salt, butter, and drizzle vinegar on top. yummy and instead of sausage we also use ground beef. :)

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  13. For the lady who thought her attempt was too green-never can be too green! I use a bit more kale than you do, love this stuff. Good basic recipe to work with. Wish the US had better sausages to work with. Kielbasa’s are fine, but smokier and a bit spicier would be better. Thank you for the recipe.

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