9 Jul


There are lots of recipes for stamppot, using different combinations of root vegetables and greens. I opted for “boerenkool stamppot”, mainly because it used up the rest of the kale I bought for the caldo verde. Most of the recipes called for bacon, but as I was serving the stamppot with slavinken, I left it out and added some diced gouda cheese instead.

Boerenkool stamppot
(serves 6 generously)

  • 1 kg (about 4 large) floury potatoes, peeled and cut into large chunks
  • bayleaf
  • 4 cups shredded kale
  • 2 onions, peeled and diced
  • 2 Tb butter
  • 100g gouda cheese, cut into small pieces
  • salt and pepper
  1. Cook the potatoes with the bayleaf in a large pot of lightly salted water until just tender.
  2. Drain the potatoes, reserving the cooking water, then return the potatoes to the pot, adding back about a with about a cup of the water.
  3. Cover the potatoes with the shredded kale, put a lid on the pot and cook over medium heat for 5-7 minutes, until the kale is tender.
  4. While the kale is steaming, sauté the onions in the butter until soft and golden.
  5. Remove the potatoes and kale from the heat. Add the onions and cooking butter, and gouda cheese. Stir to melt the cheese into the mixture, season, then give everything a good mashing.

Family score: 6.6 out of 10

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