Best Boerenkool Recipes

BOERENKOOL STAMPPOT (KALE HASH)

Steps:

• Peel and dice potatoes and onions.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
• Cover and boil gently for about 25 minutes.
• Meanwhile steam the smoked sausage for the same amount of time and slice.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

BOERENKOOL

Steps:

• Place the potatoes in the bottom of a large pot.
• Layer onions and kale on top of potatoes.
• Lay the coiled up smoked sausage on top of the kale.
• Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
• While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
• When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
• Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
• Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
• Add the butter and season with pepper if you wish.
• Serve with the sausage on the side.
• Pour gravy over the top, if desired.

STAMPOT VAN BOERENKOOL MET WORST (KALE WITH POTATOES AND SAUSAGE

Steps:

• Drop kale into enough boiling, lightly salted water to cover completely.
• Reduce heat to medium and cook uncovered for 30 minutes.
• Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
• Remove potatoes with slotted spoon and set aside.
• Drain kale in a colander, pressing firmly to remove excess liquid.
• Chop coarsely.
• Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
• Stir in kale, potatoes, and salt.
• Reduce heat to low, cover tightly, and simmer for about 20 minutes.
• Meanwhile, prick sausage in several places.
• Lay flat in a skillet and add enough cold water to cover completely.
• Bring to a boil over moderate heat.
• Reduce heat to low and simmer 10 minutes.
• Drain sausage on paper towels.
• Split sausage casing with a sharp knife and remove it.
• Slice sausage into 1/4" thick pieces.
• To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.

BOERENKOOL MET ROOKWORST (CURLY KALE WITH SMOKED SAUSAGES)

Steps:

• Clean the kale, strip off the stalk and vein together.
• Chop roughly.
• Peel and cube the potatoes.
• Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
• Add the cubed potatoes and the oats.
• Prick the sausages, and place them on top of the mixture.
• Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
• Remove the sausages and bacon, and mash the potatoes and kale together.
• Season as required, with salt, pepper, and nutmeg.
• Replace the sausages and bacon, and serve with plenty of mustard.

BOERENKOOL (KALE WITH POTATOES AND MEAT)

Steps:

• Strip the kale, wash, and boil for about 1 hour.
• Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
• Add kale, fat, and salt. Simmer.
• cover and cook for 30 minutes, or until mixture is rather dry.
• Serve with knackwurst on top of kale and potatoes.

BOERENKOOL MET ROOKWORST

Steps:

• Schil de aardappelen, was ze en snij ze in stukken. Stop de boerenkool in een grote pan en leg de aardappelen er bovenop. Voeg circa 250 ml water toe in de pan en ook een scheutje zout van ongeveer een theelepel. Breng de boerenkool en aardappelen aan de kook met het deksel op de pan. Haal de rookworsten uit de verpakking en leg ze op de aardappelen (of bereid ze conform de bereidingswijze op de verpakking). Laat het geheel voor circa 15 minuten koken en haal vervolgens de rookworsten uit de pan. Bak de spekblokjes in een koekenpan. Giet vervolgens de boerenkool en aardappelen af en vang het kookvocht op in een kom. Stamp met een stamper de boerenkool en aardappelen fijn. Voeg de boter en de azijn toe en roer het goed door elkaar. Voeg tijdens het roeren continu een scheutje kookvocht toe of eventueel warme melk. Breng het daarna op smaak met peper en zout Snij de rookworst in plakjes en leg het op de boerenkool.