BORECOLE-DUTCH KALE AND POTATOES
A mixture of mashed potatoes and garden kale served with smoked sausage is a frequent meal on the Dutch table. After our inundation of kale and chard from our CSA-share, I was reminded of the fare from my time in Ermelo, Holland.
Provided by Poorogies
Categories Chard
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
- Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
- Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!
Nutrition Facts : Calories 838.7, Fat 57.7, SaturatedFat 27.3, Cholesterol 146.9, Sodium 1258, Carbohydrate 60.3, Fiber 7, Sugar 4.4, Protein 21.4
BOERENKOOL STAMPPOT (KALE HASH)
This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens.
Provided by PanNan
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BOERENKOOL (KALE WITH POTATOES AND MEAT)
Make and share this Boerenkool (Kale with Potatoes and Meat) recipe from Food.com.
Provided by Carol H
Categories Meat
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 712.2, Fat 34, SaturatedFat 13.8, Cholesterol 49.5, Sodium 1385.4, Carbohydrate 84.5, Fiber 12.7, Sugar 2.4, Protein 24.9
MASHED POTATOES WITH KALE (COLCANNON)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
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