Keto 'Boerenkool' with Sausage and Cauliflower Mash

Ingredients

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

Instructions

1. 1Cut the 1 large head of cauliflower into 1-inch florets. Place the cauliflower florets in a large (6-quart) pot and add enough water to cover them (approximately 4 cups / 1 liter). Bring the water to a boil over high heat (around 212°F / 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 1 lb of kale thoroughly, then remove the tough stems and chop the leaves into 1/2-inch pieces. Place the chopped kale in a large (6-quart) pot with about 1 inch of water (approximately 2 cups / 500 ml). Bring to a boil over high heat (around 212°F / 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 1/4-inch pieces. In a large (10-12 inch) skillet, melt the remaining 2 tbsp of the 4 tbsp butter over medium heat (around 300-325°F / 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 1 lb 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 1 lb smoked sausage (Kielbasa) into 1/2-inch thick rounds. Place the sausage slices in the same large (10-12 inch) skillet (no need to clean it) over medium-high heat (around 350-375°F / 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 160°F (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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