20 Reviews of Boerenkool Stamppot (Kale Hash)

From: Chef #259356

On Jan 27, 2006

I love this dish. It is a family favorite. Our family has been making this dish for years. We cook the potatoes separate from the kale. We cook the kale with the smoke sausage. We whip the potatoes and kale together and have the sausage as a side dish. We also add vinegar to the boerenkool, why I don't know,it was the way our mom made it since we were kids and it has always been tradition.

From: Cat Hale

On Jun 26, 2005

We usually fry up some bacon cubes and glaze the onions with it and that to the potatoes. It makes the whole dish a whole lot less bland. We don't use bayleaf. This stuff is even better when you got it left over and it sat a day.. heat it up in a frying pan to get some brown bits in it.. YUM!

From: Sackville

On Feb 10, 2005

A simply delicious recipe. I was sceptical about boiling the onions with the potatoes and kale (I thought they'd have more flavour fried) but I persisted as the recipe is written and ended up with a dish that is anything but bland. I love how colourful it is too! I suppose this could be a side dish but I ate it on its own for supper. I made about 1/3 of the recipe and that was enough for 2 huge servings. For the sausage, I used the Spanish chorizo, sliced and fried — not traditional Dutch, I know, but it's what I had in the freezer.

From: Cleo199

On Aug 25, 2002

Even better when you cook the meat in with the potatoes. It mixes the flavour altogether, and saves a pot! :o) Thanks for posting. Delicious!

From: Jenny Sanders

On Nov 14, 2002

Excellent. I too cooked my sausage in with the potatoes, and removed them to be sliced just before draining and mashing. It made this an extremely simple meal to make, loaded with kale, a veggie I am trying to use more, since it seems to be at the top of every list when it comes to the vitamin content of vegetables. Karl is not crazy about kale, but this went down with positive enthusiasm. Oh, one other minor change - I added the kale halfway through the cooking to keep it nice and green. This is just a great recipe for a quick and satifying family supper.

From: Daphne2002

On Apr 13, 2003

This is comfort food at it's best! I am always looking for new ways to fix kale because not only is it super healthy, but it is one of my favorite veggies. I served this with PanNans Frijoles Borrachitos-Beans with Beer #38046. This recipe really complimented the spiciness of the beans. Quick and easy!

From: Goob's_Mom

On Sep 14, 2007

this recipe is really the best I've tried. My parents came from Holland so I grew up on Boerenkool. The only changes I would make is to add some fried up salted pork belly (cut into bacon bit size pieces).This can be found in the meat section of your food store. I also add some of the bacon fat for taste, about 6 tablespoons or more depending on how heart healthy you want to be.The pork fat really adds to the over all taste. Try it both ways and let me know what you think.

From: Hag chef

On Sep 2, 2006

This has always been one of my favourite meals. I don't cook the kale at all, but chop it very finely, and add it to the potatoes when you mash them. I think it retains more vitamins that way, and stays greener too. One day we couldn't decide if we wanted to eat Boerenkool, or Shepherd's pie, so we put the borenkool mixture on top of the shepherd's pie base, istead of the traditional mashed potatoes. That was one of the best experiments ever! (we didn't use the smoked sausage) It was so good. Yummy comfort food.

From: Marcy1

On Aug 12, 2002

If I could give this 6 stars I would! It reminded me of being a kid at my Opa and Oma's. Thanks...

From: Tara

On Jul 8, 2002

I couldnt believe the flavour in this simple meal. I made it ahead and heated in a frying pan prior to serving. The tastes all run together and make and excellent meal. Just like Hubby said his grandmother used to make.