Title: Kale and Sausage (Stamppot Van Boerenkool Met Worst)
Categories: Dutch Casserole Entree Vegetable Sausage
Yield: 1 Casserole

2	lb	Or 3, curly kale
3	lb	Potatoes
		Milk
		Salt
1	lb	Smoked sausage or Frankfurters
4	tb	Fat, butter, or margarine
		Pepper

Strip, wash and cut up the kale very finely. Boil kale in little boiling water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper if desired.

"Stamppot" means that the vegetables and potatoes are mixed to a smooth consistency. It is a typical winterdish at home and the Dutch have a saying: never eat curly kale before the frost has got at it.

n.d. HALVERHOUT, Heleen A.M. The Netherlands Cookbook De Dreihoek Amsterdam

MM Format by John Hartman Indianapolis, IN 19 maart 1997

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