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Boerenkool (dutch Kale)
1 3/4 lb Floury potatoes
1 3/4 lb Fresh kale leaves; or 1 lb Frozen kale
1/2 oz Butter
Peel and quarter the potatoes. If you're using fresh kale, wash and chop the leaves. Put ca. 3 cm of water in a large cooking pot (the amount of water you need depends on the size of the pot. Also, use more water when using frozen kale). Add the potatoes and 1/2 ts of salt. Then put the kale on top of the potatoes. Put the accompanying meat on top of the kale (see below). Bring the water to the boil on high heat, then lower the heat, close the pot and continue to cook for about 25 minutes or until the potatoes are done. Remove the meat from the pot and keep it warm. Drain the cooking liquid into a bowl. Mash the potato and kale mixture. Stir in the butter and, if needed, moisten the dish with some cooking liquid or warm milk. Season to taste with salt and pepper.