• 3     lbs potatoes
  • 2     onions
  • 1     bay leaf
  • 1     lb kale
  • 1     pinch ground pepper
  • 1     lb smoked sausage
  • 1/2     cup milk
  • 2     tablespoons butter

Peel and dice potatoes and onions. Clean, trim and slice kale. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan. Cover and boil gently for about 25 minutes. Meanwhile steam the smoked sausage for the same amount of time and slice. Remove the bay leaf, drain the vegetables, and mash them. Add milk and butter. Stir in the hot, sliced smoked sausage, add salt and pepper to taste.

*Here are some other suggestions: Cook the potatoes separately from the kale. Cook the kale with the smoke sausage. Whip the potatoes and kale together and have the sausage as a side dish. Some family traditions also add vinegar to the boerenkool. One of our CSA members uses fresh Italian sweet and hot sausages instead of the smoked which she says “…worked fine for us and I sprinkled plain white vinegar on the hash later. I also forgot to use the milk and butter, and left out the bay leaf. I think everyone ate at least seconds (my husband had fourths and all the leftovers for lunch the next day).”

I have made by frying A package of our ground pork in about 5 slices of bacon and then adding that to the whole kale potato-mash. It is very satisfying!

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