Boerenkool Stamppot (Kale and Potato Mash - Dairy-Free)

Ingredients

• 2 lb Potatoes
• 1 lb Kale
• 1 lb Smoked Sausage (dairy-free)
• 0.5 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1 tbsp Apple Cider Vinegar
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Peel the 2 lb potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a large heavy-bottomed pot and add enough cold water to cover them by 1 inch. Add 1 tsp salt to the water.
2. 2Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. While the potatoes are boiling, wash and chop the 1 lb kale into bite-sized pieces.
3. 3Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the chopped kale and sauté for 5-7 minutes, stirring occasionally, until it is wilted and tender. Stir in 1 tbsp apple cider vinegar and cook for 1 more minute.
4. 4Drain the cooked potatoes thoroughly in a colander. Return the drained potatoes to the empty pot. Mash the potatoes well using a potato masher or a sturdy fork. Gradually add 0.5 cup vegetable broth while mashing until you reach your desired creamy consistency.
5. 5Stir the sautéed kale into the mashed potatoes until evenly combined. Season the mixture with 0.5 tsp black pepper. Taste and add more salt if needed, but remember the sausage is salty.
6. 6Place the 1 lb dairy-free smoked sausage in a separate skillet over medium heat (325°F / 160°C). Cook for 8-10 minutes, turning occasionally, until heated through and lightly browned. Slice the cooked sausage into rounds.
7. 7Serve the kale and potato mash (stamppot) hot, topped with the sliced smoked sausage.

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