Borecole Dutch Kale And Potatoes Recipes

BORECOLE-DUTCH KALE AND POTATOES

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!

BOERENKOOL

Steps:

• Place the potatoes in the bottom of a large pot.
• Layer onions and kale on top of potatoes.
• Lay the coiled up smoked sausage on top of the kale.
• Pour water in the bottom of the pot- just enough to almost cover the potatoes, and cook, covered, over medium heat until the potatoes are fork-tender.
• While the potatoes are cooking, fry the bacon up until crispy; drain, but save the drippings.
• When the potatoes are done, remove the sausage from the pot and cut into 3-4-inch chunks.
• Drain any excess water from the pot, and add the bacon, drippings and all, along with the vinegar.
• Using a potato masher to smash it until it looks like slightly lumpy mashed potatoes (very rustic).
• Add the butter and season with pepper if you wish.
• Serve with the sausage on the side.
• Pour gravy over the top, if desired.