Kale Hash Recipe - Stamppot Boerenkool

This kale hash recipe is a hearty and healthy way to get kale on the dinner table. Thanks to Mark for turning me on to this Dutch-inspired stamppot boerenkool dish. My version isn't exactly a traditional stamppot boerenkool --CG and I did a little research and tweaked the dish to our taste, which is what makes cooking fun. A printable copy of this recipe can be found at http://www.myfoodchannel.com/kale-hash/
Give this kale recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/

And also be sure to check out Mark Vergeer's channels. If you're into gaming, he posts retro-gaming videos over at https://www.youtube.com/lactobacillusprime and a potpourri of posts at http://www.youtube.com/markvergeer

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Kale Hash ( stamppot boerenkool ) Ingredients:
1 bunches KALE
3 lbs POTATOES
1 lb SMOKED SAUSAGE (sliced)
1 bunch GREEN ONIONS (chopped)
2-3 cloves GARLIC (finely chopped)
2 Tbsp BUTTER
cup MILK
1 tsp CELERY SEEDS
1 BAY LEAF
SALT and PEPPER to taste

directions:
Clean 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 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 apptit!

This video was shot with a Canon 60D and a Tokina 11-16mm wide angle lens. Edited in Sony Vegas Movie Studio.