Kale Hash Recipe – Healthy Stamppot Boerenkool

This kale hash recipe is a hearty and healthy way to get a tasty kale dish on the table for dinner.

Kale Hash Ingredients:
1½ bunches KALE
1 lb SMOKED SAUSAGE (sliced)
1 bunch GREEN ONIONS (chopped)
2-3 cloves GARLIC (finely chopped)
½ cup MILK
SALT and PEPPER to taste

Ingredients for boerenkool

Use lots of kale! –And red potatoes work great for this dish.

Clean your potatoes and get them cooking. I like to use red potatoes since it’s a nice contrast with the kale, and the skin is thin and tasty (but if you’re not a fan of potato skin, you can peel them). In a large pot, cover the potatoes with cool tap water (about an inch over the potatoes). Add salt and a bay leaf and bring potatoes to a boil until they are cooked through–cooking time will vary depending on the size of the potatoes–the potatoes I used in the video took approx. 25 minutes to cook; potatoes are cooked through once you can pierce them easily with a fork and the
potato slides off. While the potatoes cook, wash and cut the kale. Remove the kale stems and cut or tear the leaves into bite-size pieces. For three pounds of potatoes, use 1 to 2 bunches of kale; the kale will cook down quite a bit, so don’t be shy with it–ideally, you want an even kale/potato ratio.
Heat a large skillet on med. high heat and add the sausage (or for a vegetarian dish–just leave the sausage out…isn’t that genius?) . Saute for a a few minutes until the sausage begins to color. Add finely chopped garlic and chopped green onion bottoms. Mix with sausage and continue cooking 2 minutes. Add kale to the skillet. This will be a lot of kale, so don’t bother mixing the kale in at this point–just add ½ cup water and cover and allow the kale greens to wilt for 2 minutes. Once the kale has began reducing and softening, add salt to taste and then mix with sausage, garlic, and onion. Add a little more water if needed, but be conservative, as the kale will continue to release water of it’s own. Cover and continue steaming 3-5 minutes, or until it is cooked to your taste.
When the potatoes are cooked through, drain off the hot water (reserve a small amount). Remove the bay leaf and mash the potatoes. Add butter, celery seeds, milk (optional–you can use the reserved hot potato water instead, or a mixture of the two), and add salt and black pepper to taste. Mash the potatoes as smooth or chunky as desired and then add the kale/sausage mix. Add the green onion tops. Combine well…and that’s it, dinner is ready! We served this dish with a side of mustard and it was fantastico.
Give this kale hash recipe a try and let me know what you think…and bon appétit!

And for another hot kale entree, try this Ginger and Kale Stir-fry Recipe.
sauted ginger kale

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