Dutch kale stamppot

A coarse, green-flecked potato mash, with a few pieces left beneath the fork. Kale brings a firm, earthy bite; browned bacon adds smoke, while warm rookworst cuts into neat, springy slices.

Instructions

1. Cut and start the potatoes

   Peel the potatoes and cut them into even chunks. Put them in a large pot, cover with cold salted water and bring to a boil.

2. Cook the kale under a lid

   Pile the finely shredded kale on top of the potatoes. Once the water returns to a boil, lower the heat, cover and simmer gently for about 25 minutes. A knife should slip through the potatoes without resistance.

3. Brown the bacon and warm the sausage

   Brown the bacon in a dry skillet, without adding fat. Drain and set aside. Warm the rookworst as directed on the package, usually in barely simmering water; heat it through without letting the water boil.

4. Mash and season the stamppot

   Drain the potatoes and kale, reserving a little cooking water. Warm the milk, then mash the vegetables together with the butter and hot milk, leaving the texture coarse rather than smooth. Loosen with a splash of cooking water if needed. Fold in the bacon, season with black pepper and adjust the salt. Serve with the warm rookworst.

Chef's tips

• Reserve some cooking water before draining; its starch loosens the mash without making it heavy.
• Warm the rookworst in barely simmering water, never a rolling boil, or its casing may split.
• Mash by hand rather than blending; stamppot should retain some texture and bite.

Storage

Keeps for 3 days in an airtight container in the refrigerator. Reheat gently with a splash of milk or water. The sausage can be stored separately.