Kale stamppot
Stamppot de col rizada
Contains allergens
- Author
- Equipo Cocinoa
- Preparation time
- 71 min
- Servings
- 4
Summary
An easy recipe for 4 servings. It takes about 71 minutes to make. Each serving has about 919 kcal. It is nut-free.
The ultimate Dutch winter dish: rustic mashed potato with finely shredded kale, served with a thick smoked sausage and a well in the middle filled with gravy. Simple, cheap and deeply comforting.
Ingredients
- 1 tablespoon Wheat flour (for the gravy)
- 150 ml Milk (hot)
- 60 g Butter (40 g for the mash and 20 g for the gravy)
- 1.2 kg Potato (floury, peeled and cut into large chunks)
- 2 tablespoons Mustard (to serve)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- 300 ml Beef Stock (for the gravy)
- 1 pinch Nutmeg (freshly grated)
- 500 g Sausages (thick smoked sausage, rookworst style, or German or Polish smoked sausages)
- 500 g Kale (kale, tough stalks removed and very finely shredded, or collard greens)
- 100 g Pancetta (diced) (optional)
Instructions
Wash the kale very thoroughly in several changes of water, as it is often gritty, strip the leaves from the tough stalks and shred them very finely.
10 min
Put the potatoes in a large pan, barely cover them with cold water and add salt. Spread the kale on top, cover and cook over medium heat until the potatoes are very tender: the kale steams on top of them.
25 min
Meanwhile, heat the sausage in water just below the boil, without letting it bubble so it does not split, for about 20 minutes. If using pancetta, fry it in a dry frying pan until crisp and keep the fat it releases.
20 min
For the gravy, melt 20 g of butter in a small pan (or use the pancetta fat), add the flour and cook for a minute, stirring. Whisk in the stock a little at a time and simmer until slightly thickened. Season and keep it hot.
8 min
Drain the potatoes and kale well and return them to the pan. Add 40 g of butter and the hot milk and mash everything with a potato ricer or masher, not a blender, until you have a rustic mash with the kale still visible. Stir in the pancetta and season with salt, pepper and nutmeg.
5 min
Cut the sausage into thick slices. Spoon the stamppot into shallow bowls, make a well in the middle with the back of a ladle and fill it with gravy. Top with the sausage and serve with mustard.
3 min
Notes
Boerenkoolstamppot is the dish the Dutch associate with cold weather: it is eaten from November to February, when kale has had its first frosts and tastes sweeter, and it is a classic weeknight supper at home. Stamppot means 'mashed' and there are many versions (with sauerkraut, with carrot and onion, with endive), but the kale one is the best loved. Traditionally it comes with a rookworst, a thick horseshoe-shaped smoked sausage, and a little lake of jus, the meat gravy, in the middle of each plate. Rookworst is hard to find in Spain: the German or Polish smoked sausages sold in many supermarkets work well, as does a smoked longaniza; even a fresh chorizo cooked on the griddle is good with it, although it changes the flavour. Kale is now widely sold under that name; if you cannot find it, collard greens or Savoy cabbage, very finely shredded, are good alternatives. Mash by hand so it keeps some texture: a blender makes it gluey. It keeps for 3 days in the fridge and freezes for up to 2 months in portions; reheat it in a frying pan with a little butter, stirring, and add a splash of milk if it has dried out.
More information
Nutrition facts919 kcal per serving
Nutrition facts
- Protein14 %33 g
- Carbs28 %66 g
- Fat57 %59 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 919 kcal | 129 kcal |
| Protein | 33 g | 4.6 g |
| Carbs | 66 g | 9.3 g |
| Fat | 59 g | 8.3 g |
One serving is about 712 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty44/100
- Recipe completeness65/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 3 days in the fridge
Frequently asked questions
- How long does Kale stamppot take to make?
- It takes about 71 minutes in total.
- Which allergens does Kale stamppot contain?
- It contains cereals containing gluten, milk, mustard and sulphites. It may contain traces of celery. Always check the labels of the products you use.
- How long does Kale stamppot keep in the fridge?
- Up to 3 days in the fridge, in a closed container. It can also be frozen.
- How many calories does Kale stamppot have?
- About 919 kcal per serving, with 33 g of protein, 66 g of carbohydrates and 59 g of fat. This is an estimate worked out from its ingredients.
- Which diets is this recipe suitable for?
- It is nut-free.
I made this
Have you made it? Tell us how it went.
Seasonal recipes, every Friday
One email a week (in Spanish) with what's in season, the monthly challenge and three recipes to try. No account needed.
We'll ask you to confirm by email, and you can unsubscribe with one click. Privacy
Community versions
Would you change something? Publish your version: it will link back to this recipe.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
