Boerenkool Stamppot met Rookworst (Kale and Sausage Mash)

Ingredients

• about 910 g Potatoes
• about 450 g Kale
• about 450 g Smoked Sausage (dairy-free)
• 1 medium Onion
• 0.5 cup Dairy-Free Milk (Oat Milk)
• 2 tablespoons Olive Oil
• 1 tablespoon Dijon Mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Peel the about 910 g of Potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and add enough cold water to cover them by 2.54 cm. Add 0.5 teaspoon of the Salt. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes cook, trim the tough stems from the about 450 g of Kale and discard them. Stack the kale leaves and cut them into 1.27 cm wide ribbons. Peel and finely chop the 1 medium Onion. Heat the 2 tablespoons of Olive Oil in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the chopped 1 medium Onion and cook for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent. Add the about 450 g of Kale ribbons to the skillet and cook for 5-8 minutes, stirring frequently, until the kale is wilted and tender.
3. 3Place the about 450 g of Smoked Sausage in a separate 25.4 cm skillet over medium heat (162.8°C / 160°C). Cook the sausage for 8-10 minutes, turning it occasionally, until it is heated through and lightly browned on all sides.
4. 4Once the potatoes are cooked, carefully drain them thoroughly using a colander. Return the drained potatoes to the large heavy-bottomed pot. Add the 0.5 cup of Dairy-Free Milk, the 1 tablespoon of Dijon Mustard, the remaining 0.5 teaspoon of Salt, and the 0.5 teaspoon of Black Pepper. Mash the potatoes with a potato masher or a sturdy fork until they are smooth and creamy.
5. 5Add the sautéed about 450 g of Kale and 1 medium Onion mixture to the mashed potatoes in the pot. Stir everything well with a large spoon to combine the ingredients evenly. Slice the cooked about 450 g of Smoked Sausage into 1.27 cm thick rounds. Serve the Boerenkool Stamppot hot, with the sliced smoked sausage arranged on top of each serving.

Substitutions

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