Cooler weather makes it excusable and fully justifiable to make dishes like this fantastic rendition of a Dutch Classic. Then again, why wait for fall or winter? I prefer to add a bit of garlic and onion powder to the mashed potatoes, and Trader Joe’s has the best “ready to go” curly kale your money can buy. If you can find it, enjoy with an Alfa Bok or Lentebok Bier. Otherwise, your go to Cab Sav will be just fine. You need this in your life.
List of Ingredients:
5 large russet potatoes, peeled and cut into 1-inch pieces (~4 pounds)
4 teaspoons kosher salt, divided (plus more for seasoning)
2 tablespoons unsalted butter
½ cup 2% milk (or whole milk)
½ teaspoons freshly ground black pepper (plus more for seasoning)
3 tablespoons extra virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large cloves garlic, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
¼ cup water
½ teaspoon white wine vinegar
1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute
Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
4-5 teaspoons olive oil, optional garnish
4 green onions, trimmed and chopped, optional garnish
Prep Time: 15 mins / Cook Time: 40 mins / Total Time: 55 mins
1. Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
2. In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
3. In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
4. Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
5. Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.
I tried this recipe with Pheasant sausage and it was absolutely phenomenal! I find myself imagining walking through the uplands with my future Drent bringing back to me a big rooster on a crisp fall day and cooking up this dish for supper. Thanks for the great recipes Brian.
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