Boerenkool Kale With Potatoes And Meat Recipes

Steps:

• Strip the kale, wash, and boil for about 1 hour.
• Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
• Add kale, fat, and salt. Simmer.
• cover and cook for 30 minutes, or until mixture is rather dry.
• Serve with knackwurst on top of kale and potatoes.

Steps:

• Clean the kale, strip off the stalk and vein together.
• Chop roughly.
• Peel and cube the potatoes.
• Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
• Add the cubed potatoes and the oats.
• Prick the sausages, and place them on top of the mixture.
• Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
• Remove the sausages and bacon, and mash the potatoes and kale together.
• Season as required, with salt, pepper, and nutmeg.
• Replace the sausages and bacon, and serve with plenty of mustard.

Steps:

• Place the potatoes in the bottom of a large pot.
• Layer onions and kale on top of potatoes.
• Lay the coiled up smoked sausage on top of the kale.
• Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
• While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
• When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
• Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
• Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
• Add the butter and season with pepper if you wish.
• Serve with the sausage on the side.
• Pour gravy over the top, if desired.

Steps:

• Peel and dice potatoes and onions.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
• Cover and boil gently for about 25 minutes.
• Meanwhile steam the smoked sausage for the same amount of time and slice.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

Steps:

• Drop kale into enough boiling, lightly salted water to cover completely.
• Reduce heat to medium and cook uncovered for 30 minutes.
• Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
• Remove potatoes with slotted spoon and set aside.
• Drain kale in a colander, pressing firmly to remove excess liquid.
• Chop coarsely.
• Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
• Stir in kale, potatoes, and salt.
• Reduce heat to low, cover tightly, and simmer for about 20 minutes.
• Meanwhile, prick sausage in several places.
• Lay flat in a skillet and add enough cold water to cover completely.
• Bring to a boil over moderate heat.
• Reduce heat to low and simmer 10 minutes.
• Drain sausage on paper towels.
• Split sausage casing with a sharp knife and remove it.
• Slice sausage into 1/4" thick pieces.
• To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.