Shellfish-Free Dutch Stamppot with Kale and Bacon

Ingredients

• about 910 g Potatoes
• about 450 g Kale
• 8 slices Bacon
• 1 medium Onion
• 1/2 cup Milk
• 2 tablespoons Butter
• 1 tablespoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

Instructions

1. 1Peel the about 910 g potatoes and cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover with cold water. Add 1/2 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, trim the tough stems from the about 450 g kale, then chop the kale leaves into 2.54 cm pieces. Finely chop the 1 medium onion.
3. 3Place 8 slices of bacon in a 30.48 cm skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until the bacon is crispy. Use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels. Leave the rendered bacon fat in the skillet.
4. 4Add the chopped onion to the skillet with the bacon fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Add the chopped kale to the skillet with the onions. Cook for 5 minutes, stirring frequently, until the kale is wilted.
6. 6Drain the cooked potatoes completely. Return the drained potatoes to the large heavy-bottomed pot. Add the 1/2 cup milk, 2 tablespoons butter, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper to the pot with the potatoes. Mash the potatoes and other ingredients together until smooth and creamy.
7. 7Add the cooked kale and onion mixture from the skillet to the mashed potatoes. Stir well to combine everything evenly.
8. 8Crumble the crispy bacon into small pieces. Sprinkle the crumbled bacon over the top of the stamppot just before serving.

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