DUTCH BOERENKOOL STAMPPOT--POTATOES AND KALE

 Stamppot is pure comfort food in the Netherlands. It is considered the most Dutch dish by anyone from the Netherlands or by Dutch-Americans like me. The meaning of Stamppot is “mash pot”. Cheap, hearty and filling, stamppot consists of potatoes and kale or other vegetables mashed together. My Grandma made it with potatoes and carrots. Every family has their own recipes for Stamppot. The following recipe is from the First United Methodist Church in Holland, Mi. They make huge quantities to sell during the Tulip Festival and Kestmarkt.

Potatoes and Kale with Gehaktballen—Dutch-style Meatballs and gravy.  BOERENKOOL STAMPPOT is a good way to get vitamin-rich kale in your diet.  Even if you don't care for kale, it is good in Stamppot. 

Stamppot is usually a winter dish but with beautiful potatoes and kale at the Farmer’s Market and the World Cup Finals featuring the Netherlands and Spain, I think this summer day would be a good time for Stamppot too. Stamppot is usually served with a smoked pork sausages called rookworst or mettworst and gravy. It is also delicious with Gehaktballen—Dutch-style Meatballs which was posted on Michigan Cottage Cook on 5/6/10.

I am sure that in the Netherlands they would use butter in Stamppot as their dairy products are famous the world over.  However the Dutch settlers here in Michigan embraced margarine.  In all the the church and community cookbooks from this area, margarine is listed as an ingredient rather than butter.  If I had to guess why, I would say it is because the Dutch are also famous for being frugal.  I use butter!!

Farmer's Market.

BOERENKOOL STAMPPOT--POTATOES AND KALE

3 ½ c fresh kale (1 ½ to 2 c canned)
5 potatoes
1 stick margarine or butter
½ T salt
Freshly ground black and white pepper
Rookworst, Metworst or Gehaktballen—Dutch-style Meatballs

Ingredients.

Fresh Kale: Wash kale. Strip greens from stems, remove all hard parts and do not use yellow leaves. Place about 3-inches of water in the bottom of a pot. Add the kale, bring to hard boil then immediately reduce to simmer. Cook on low-medium heat until kale is tender. Stir occasionally. For the Potatoes: In another pot, boil or steam 5 medium potatoes until tender. When both vegetables are done, drain and mash potatoes together with the margarine, salt and pepper to taste. If using canned kale, add to potatoes while mashing. Use lots of freshly ground white and black pepper if you like spices. Serve with rookworst, metworst, a slightly smoky Dutch sausage, or Gehaktballen—Dutch-style Meatballs on the side. To warm rookworst or metworst, simmer in water or beer, or their combination.

Strip leaves from stem and chop leaves.  Discard stems.

Peel and cut up potatoes.  Cook or steam until tender.  Drain well.

Cook or steam kale until tender. Drain well.

Mash potatoes with butter, salt and pepper.  Add kale and mash the vegetables together.