Keto 'Boerenkool' with Sausage and Cauliflower Mash

Ingredients

• about 450 g Kale
• 1 large head Cauliflower
• about 450 g Smoked Sausage (Kielbasa)
• 1 medium Onion
• 4 tbsp Butter
• 1/2 cup Heavy Cream
• 1 tbsp Dijon Mustard
• to taste Salt and Pepper

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

Instructions

1. 1Cut the 1 large head of cauliflower into 2.54 cm florets. Place the cauliflower florets in a large (6-quart) pot and add enough water to cover them (approximately 4 cups / 1000 ml). Bring the water to a boil over high heat (around 100°C / 100°C), then reduce heat to medium-high and boil for 15-20 minutes, until the cauliflower is very tender and easily pierced with a fork. Drain the cauliflower thoroughly in a colander and return it to the pot. Add 2 tbsp of the 4 tbsp butter and the 1/2 cup of heavy cream to the hot cauliflower, then mash with a potato masher or fork until smooth; set aside.
2. 2Wash the about 450 g of kale thoroughly, then remove the tough stems and chop the leaves into 1.27 cm pieces. Place the chopped kale in a large (6-quart) pot with about 2.54 cm of water (approximately 2 cups / 500 ml). Bring to a boil over high heat (around 100°C / 100°C), then reduce heat to medium and steam/boil for 5-8 minutes, until the kale is tender and bright green. Drain the kale very well in a colander, pressing out any excess water; set aside.
3. 3Peel and finely dice the 1 medium onion into 0.635 cm pieces. In a large (25.4-30.48 cm) skillet, melt the remaining 2 tbsp of the 4 tbsp butter over medium heat (around 148.9-162.8°C / 150-160°C). Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the drained, cooked about 450 g of kale to the skillet with the onion and sauté for another 2-3 minutes, stirring, until the kale is heated through.
4. 4Add the sautéed kale and onion mixture from the skillet to the mashed cauliflower in the pot. Stir well to combine all ingredients. Add the 1 tbsp of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mash, then stir thoroughly, taste, and adjust the salt and pepper as needed; keep warm.
5. 5Slice the about 450 g smoked sausage (Kielbasa) into 1.27 cm thick rounds. Place the sausage slices in the same large (25.4-30.48 cm) skillet (no need to clean it) over medium-high heat (around 176.7-190.6°C / 175-190°C). Pan-fry for 6-10 minutes, turning occasionally, until the sausage slices are browned on both sides and heated through to an internal temperature of 71°C.
6. 6Divide the warm 'Boerenkool' mash evenly among four plates. Top each serving with a portion of the browned smoked sausage slices and serve immediately.

Substitutions

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