Kale Stamppot – classic & hearty
A hearty kale stamppot with smoked sausage and gravy – the ultimate Dutch autumn comfort food on your plate.
Nutrition (approx.): 590 kcal per serving
Ingredients
- 1 kg floury potatoes, peeled and cut into pieces
- 500 g fresh kale, washed and finely chopped
- 1 smoked sausage (approx. 300 g)
- 100 ml whole milk, lukewarm
- 50 g butter
- 1 tsp salt
- Freshly ground black pepper to taste
- Mustard sauce or gravy of choice, to serve
Preparation
- Place the potato pieces in a large pot and add enough cold water to just cover them. Set the pot on the bakeVIA cooktop over high heat and bring the water to a boil; add a generous pinch of salt as soon as the water begins to bubble.
- Place the kale on top of the potatoes once the water is boiling and press it down gently. Reduce the heat to medium-high and cook everything together for 20 minutes with the lid slightly ajar, until the potatoes are tender and the kale has completely wilted.
- Place the smoked sausage in a separate small pot, pour over enough boiling water to cover it, and warm it on the bakeVIA cooktop over low heat for 10 to 15 minutes. Make sure the water does not boil, so the sausage stays juicy and tender.
- Drain the potatoes and kale thoroughly and leave them to steam briefly to allow any excess moisture to escape. Mash everything coarsely together with a potato masher, then add the butter and lukewarm milk and continue mashing until you have a creamy yet slightly chunky kale stamppot; season with salt and pepper to taste.
- Slice the smoked sausage and arrange the slices alongside or on top of the stamppot. Serve immediately with a drizzle of gravy or a spoonful of mustard sauce for extra depth of flavour.
