DUTCH STAMPPOT

Dutch Stamppot image

Dutch food is simple, hearty, and rustic. Dutch Stamppot is a bowl of comfort and delight! Recipe from 'Panning the Globe' blog. Before you start cooking, please note the time saving tip at end of the directions!

Provided by Kathy D @LifeIsGoodkd

Categories Pork

Number Of Ingredients 14

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Ingredients

5 large potatoes (idaho or russet), peeled and cut into 1-inch dice
4 teaspoon(s) kosher salt, divided - plus more for seasoning
2 tablespoon(s) unsalted butter
1/2 cup(s) 2% milk (or whole milk)
1/2 teaspoon(s) freshly ground black pepper - plus more for seasoning
3 tablespoon(s) extra-virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large loved of garlic, peeled and finely minced (1 t)
1 bunch(es) curly kale, stemmed and chopped into 1/2-inch pieces
1/4 cup(s) water
1/2 teaspoon(s) white wine vinegar
1 pound(s) fully cooked smoked pork sausage, cut crosswise into thin slices
4-5 teaspoon(s) olive oil (opt. for garnish)
4 green onions, trimmed and chopped (opt. for garnish)

Steps:

Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potoatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.