Borecole Dutch Kale and Potatoes

Experience the rustic charm of traditional Dutch cuisine with this hearty Borecole Dutch Kale and Potatoes recipe! Featuring creamy mashed Russet potatoes and nutrient-packed curly kale (borecole), this comforting dish is elevated with the rich flavors of butter and milk for a velvety texture. Topped off with smoky, savory rookworst sausage, it’s the perfect balance of wholesome and indulgent. This one-pot wonder is not only easy to prepare but also packed with fresh, simple ingredients and bold flavors. Serve it warm for a cozy family dinner or a satisfying taste of Dutch culinary heritage. Don't forget to add a dollop of mustard for that authentic tangy finish! Perfect for lovers of comfort food and traditional recipes, this dish is dairy-rich, earthy, and utterly delicious.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 800 grams Russet potatoes
• 300 grams Curly kale (Borecole)
• 50 grams Butter
• 125 milliliters Milk
• 1 whole Smoked sausage (rookworst)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 liter Water

Directions

Step 1

Peel and cut the potatoes into even-sized chunks. Rinse them under cold water to remove excess starch.

Step 2

In a large pot, combine the potatoes with 1 liter of water and 1 teaspoon of salt. Bring the water to a boil over medium-high heat.

Step 3

Once the water boils, reduce the heat to medium, cover the pot with a lid, and let the potatoes simmer for 15 minutes.

Step 4

While the potatoes cook, prepare the kale. Remove the thick stems and chop the leaves into small pieces. Rinse the leaves thoroughly to remove any grit.

Step 5

After the potatoes have been cooking for 15 minutes, add the chopped kale on top of the potatoes (do not stir). Replace the lid and let the kale steam for another 10 minutes.

Step 6

In a separate pan, heat the smoked sausage (rookworst) according to the package instructions. Most smoked sausages are precooked and just need gentle heating in simmering water or the oven.

Step 7

Once the potatoes and kale are tender, drain the pot, reserving a small amount of the cooking water (about 1/4 cup) in case you need to adjust the consistency later.

Step 8

Using a potato masher, mash the potatoes and kale together until well-combined but still slightly textured.

Step 9

Add the butter and milk to the mash, stirring until they are fully incorporated. If the mixture seems too thick, add a bit of the reserved cooking water, a tablespoon at a time, until you reach the desired consistency.

Step 10

Season the mixture with black pepper and additional salt to taste.

Step 11

Serve the Borecole Dutch Kale and Potatoes warm with the heated smoked sausage on the side. Enjoy this comforting dish as is, or pair it with mustard for an extra tangy kick.

Nutrition Facts

Serving size	1600.5 grams (1600.5g)

Amount per serving	% Daily Value*
Calories	889

Total Fat 71.60g	92%
Saturated Fat 34.90g	175%
Polyunsaturated Fat 1.40g
Cholesterol 189mg	63%
Sodium 3615mg	157%
Total Carbohydrate 35.90g	13%
Dietary Fiber 6.10g	22%
Total Sugars 9.80g
Protein 32.80g	66%

Vitamin D 65IU	324%
Calcium 710mg	55%
Iron 7mg	38%
Potassium 1816mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 14.3%

Carbs: 15.6%