Boerenkool Stamppot (Kale and Potato Mash) with Apple Compote

Ingredients

• about 910 g Potatoes, peeled and cubed
• 1 bunch Kale, chopped
• 1 medium Onion, chopped
• 1/2 cup Plant-based milk
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 medium Apples, peeled, cored, and chopped
• 2 tbsp Brown sugar
• 1/2 tsp Cinnamon
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Potatoes, peeled and cubed, into a large heavy-bottomed pot. Add enough cold water to cover the potatoes by 2.54 cm. Add 1 tsp Salt. Bring to a boil over high heat, then reduce heat to medium-high and cook until the potatoes are fork-tender, about 20-25 minutes. You will be able to easily pierce them with a fork.
2. 2While the potatoes are boiling, place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped, to the dry skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let it brown.
3. 3Add the 1 bunch Kale, chopped, to the skillet with the softened onion. Cook, stirring frequently, until the kale is wilted and tender, about 5 minutes. Remove the skillet from the heat.
4. 4Drain the cooked potatoes well in a colander. Return the drained potatoes to the large heavy-bottomed pot. Add the 1/2 cup Plant-based milk, 1/4 tsp Nutmeg, and 1/2 tsp Black pepper. Mash the potatoes with a potato masher or a sturdy fork until smooth and creamy. Stir in the cooked kale and onion mixture until evenly distributed.
5. 5While the potatoes were cooking, prepare the apple compote. Place a medium saucepan over medium heat (176.7°C / 175°C). Add the 4 medium Apples, peeled, cored, and chopped, along with the 2 tbsp Brown sugar, 1/2 tsp Cinnamon, and 1 tbsp Lemon juice. Stir to combine.
6. 6Cook the apple mixture, stirring occasionally, until the apples are soft and the liquid has thickened into a syrupy consistency, about 10-15 minutes. The apples should be easily mashable with a spoon.
7. 7Serve the Boerenkool Stamppot hot, topped with the prepared apple compote.

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