Kale Stew with Smoked Sausage Ingredients: - 1 kg (2.2 lbs) potatoes, peeled and chopped - 300 g (10.5 oz) kale, washed and roughly chopped - 2 smoked sausages (rookworst), whole - 1 onion, diced - 2 tablespoons butter - Salt and pepper, to taste - Optional: mustard or gravy for serving Instructions: 1. Start by boiling the potatoes in a large pot of salted water until they are soft, about 15-20 minutes. 2. While the potatoes are cooking, in a separate pan, sauté the diced onion in 1 tablespoon of butter until translucent and fragrant. 3. In the same pot as the potatoes, add the smoked sausage and cook over medium heat until heated through, about 10 minutes. You can also gently brown the sausages if you prefer. 4. When the potatoes are cooked, drain them and return them to the pot. Add the sautéed onions, the remaining butter, and season with salt and pepper. 5. Mash the potatoes until smooth or slightly chunky, according to your preference. 6. Meanwhile, steam or boil the chopped kale until tender, about 5-7 minutes. Drain well. 7. Mix the cooked kale into the mashed potatoes, combining thoroughly to create a hearty, green mash. 8. To serve, slice the smoked sausage and place it on top of the kale stamppot. You can also serve with a dollop of mustard or gravy on the side. Enjoy your traditional Dutch Kale Stew with Smoked Sausage!

Recipe: Dutch Kale Mash with Smoked Sausage Ingredients: - 1 kg floury potatoes (such as Russet) - 1 kg fresh kale, stems removed - 1 large onion, finely chopped - 500 ml whole milk - 50 g unsalted butter - 1 smoked sausage (approx. 250-300g) - Pinch of nutmeg - Salt and pepper to taste Preparation method: 1. Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot of cold salted water. 2. Thoroughly wash the kale leaves and chop them coarsely. Add the kale and chopped onion to the pot with the potatoes. 3. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are tender when pierced with a fork. 4. While the vegetables are cooking, heat the milk in a separate saucepan until warm (do not boil). Keep the smoked sausage warm by placing it in the milk saucepan or heating it according to package instructions. 5. Drain the potato-kale mixture thoroughly in a colander, pressing out excess water with the back of a spoon. 6. Return the drained mixture to the warm cooking pot. Begin mashing while gradually adding the warm milk and butter. 7. Continue mashing until you achieve a coarse, textured consistency (traditional Dutch stamppot should not be completely smooth). 8. Season generously with nutmeg, salt, and freshly ground black pepper. Mix thoroughly. 9. Make a well in the center of the mash and place the warm smoked sausage in the indentation. Serving suggestion: Serve immediately in deep plates. Traditionally, the sausage is sliced at the table and each person mixes it through their portion. Excellent accompanied by Dutch mustard and pickles. Note: For authentic flavor, seek out proper Dutch smoked sausage (rookworst), available at specialty European markets or online importers.