Dutch Stamppot with Kale and Vegan Meatballs

Ingredients

• about 910 g Potatoes
• about 450 g Kale
• 1 medium Onion
• 1 cup Vegetable Broth
• 0.5 cup Dairy-Free Milk (Almond or Soy)
• about 450 g Vegan Meatballs
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 teaspoon Nutmeg

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 about 910 g of potato cubes in a large heavy-bottomed pot and cover them with cold water. Add 1 teaspoon of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, wash the about 450 g of kale, remove the tough stems, and finely chop it. Peel the 1 medium onion and finely chop it.
3. 3Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the finely chopped 1 medium onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
4. 4Add the finely chopped about 450 g of kale to the 25.4 cm skillet with the softened onion. Continue to cook, stirring frequently, for 5-8 minutes, or until the kale has wilted and turned a vibrant green color.
5. 5In a separate 25.4 cm skillet, or after carefully removing the cooked kale and onion from the first skillet, heat the pan over medium heat (176.7°C / 175°C). Add the about 450 g of vegan meatballs and cook for 8-10 minutes, turning occasionally, until they are heated through and browned on all sides.
6. 6Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Add 1 cup of vegetable broth and 0.5 cup of dairy-free milk to the pot with the drained potatoes. Mash the potatoes using a potato masher or a sturdy fork until they are smooth and creamy.
7. 7Add the sautéed about 450 g of kale and 1 medium onion mixture from the skillet to the large heavy-bottomed pot with the mashed potatoes. Stir everything together until the kale and onion are evenly distributed throughout the mashed potatoes.
8. 8Season the stamppot with 0.5 teaspoon of black pepper and 0.25 teaspoon of nutmeg. Stir well to combine all the seasonings.
9. 9Serve the Dutch stamppot hot, dividing it among four plates. Top each serving of stamppot with a portion of the cooked about 450 g of vegan meatballs.

Substitutions

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