Another traditional kale dish, this mashed kale and potato stew is a Dutch classic with numerous subtle variations – kale, potatoes, milk and butter the only constants.
Smoked sausages (generally Gelderse) complete the dish but it is also garnished with bacon.
Vinegar is a tangy ingredient in some of the classic preparations, a role also played by mustard while the modern versions call for dried vegetables, herbs and spices.
Leeks have also been known to find their way into the ingredients list because they add a gentle flavour to the kale.
The Dutch food web list 162 recipes.
The Gelderland smoked sausage story is told by traditional food specialists Vers-inspiratie (Fresh Inspiration).
- 1.5 kg floury potatoes, peeled, cubed
- 1 kg kale leaves, stalks removed
- 550 g smoked sausages, sliced thickly
- 500 g onions
- 100 ml milk, hot
- 100 g bacon, cubed or cut into strips, grilled (optional)
- 60 g butter
- 1 tbsp vinegar (optional)
- 5 g black pepper
- 30 g dried onions
- 2 tsp dried vegetables
- 5 sprigs marjoram
- 3 sprig lovage, chopped
- Nutmeg, 2-3 gratings for each portion
- Salt, pinch
- Mustard, for dressing
Boil onions and potatoes with salt in sufficient water to cover in a large pot, strain and retain cooking liquid.
Put kale in a large pot with the onion-potato liquid, cook until leaves wilt.
Drain the liquid into a new pot.
Squeeze liquid from the kale into the new pot, add the sausages, cover and simmer for 15 minutes.
When the kale has cooled, cut into small pieces, put in a small pot and simmer for 10 minutes.
Mash onions and potatoes with butter and milk, fold in kale, add the herbs and seasonings, and, if using, the vinegar.
Serve garnished with the mustard, sausages, nutmeg and, if preferred, crispy bacon strips.
Note from Fricot Editors:
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