BORECOLE-DUTCH KALE AND POTATOES
A mixture of mashed potatoes and garden kale served with smoked sausage is a frequent meal on the Dutch table. After our inundation of kale and chard from our CSA-share, I was reminded of the fare from my time in Ermelo, Holland.
Provided by Poorogies
Categories Chard
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
- Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
- Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!
Nutrition Facts : Calories 838.7, Fat 57.7, SaturatedFat 27.3, Cholesterol 146.9, Sodium 1258, Carbohydrate 60.3, Fiber 7, Sugar 4.4, Protein 21.4
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