Recipes From Our Readers: Kale the Dutch Way! | The American Spectator | USA News and Politics
Recipes From Our Readers: Kale the Dutch Way!
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In our just-released winter magazine, we published the results of a survey about how our subscribers coped with the trials of 2020. This included questions on how you spent your newfound time at home thanks to the coronavirus lockdowns. Many of you cooked and baked to cope and to spend time with your family and friends.

We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we plan to continue sharing them here on the blog each Friday. What better way to start the new year than with food and fellowship?

Send your food and drink recipes to editor@spectator.org — and let us know what you think of any that you try out!

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Kale the Dutch Way

(‘Boerenkoolstamppot, Stamppot Boerenkool’)

2 to 2 1/2 Lb (~1kg) shredded or baby kale

2 Lb (~800 g) peeled potatoes
4 oz (~125 ml) milk
A little butter
Sausages

1. Put kale in a large pot with 3 cups of water and bring to a boil, then lower heat but keep at a boil, cooking the kale for 45 to 50 minutes.

2. While the kale is boiling, preheat oven to 350°F (175°C) and bake sausages for 25 minutes.

3. Peel the potatoes, start boiling about 25 minutes before kale will be ready, and cook for 18 minutes. Drain the potatoes and leave on low heat for two minutes. Add heated milk (1 minute in microwave) and a little butter and mash.

4. If using shredded kale: drain water once ready and mix with potatoes. If using baby kale: put in colander, squeeze out water with a sturdy wooden spoon and cut into small (1/2 inch) squares on a cutting board, put back in pot and mix with potatoes.

– Marco Schuffelen

Click here for more recipes from Marco. 

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