Dutch Boerenkool (Curly Kale), thanks to Ingrid

The Dutch version of bangers and mash

One of our standard family meals when I was growing up.  It is not very elegant ---poor farmers food---but it is delicious.  Have a bite of sausage with the potatoes and kale!

My mom still makes it all the time.  She says Eckridge ring kielbasa is the best.  

---Ingrid

Curly Kale Boerenkool

(from Dutch Cooking Today cookbook from Amersterdam)

Serves 4

3 lbs. floury potatoes, peeled and cut into pieces

2 onions, peeled and chopped

14 to 20 ounces trimmed and cleaned curly kale, finely chopped 

1 bay leaf

salt and freshly ground pepper

1 smoked sausage ring, approx. 12 ounces 

5 fluid ounces milk, warmed

2 tablespoons butter

Put the potatoes, onions, curly kale and bay leaf with seasoning in a large pan.  Add just enough water to cover the bottom of the pan and cook about 25 minutes on a low heat until cooked.

Meanwhile simmer sausage for about 25 minutes in water or follow directions on the package.

Remove the bay leaf from the pan, drain the vegetables and mash them finely.

Heat the milk and butter and stir through the potatoes and curly kale mash until smooth.  Taste, then season with salt and pepper if needed.  

Slice the sausage and arrange over the top of the mash.

Notes from B:  We couldn't find Eckridge brand of kielbasa so we used another regional brand, and it was fine.  Also, I wasn't sure how much water to put in the bottom of the pan, so added enough to cover the potatoes.  And I put a lid on the pan, even though the recipe did not specify doing so.  We had lots of leftovers, which held well in the refrigerator, and were easily reheated in the oven at 250 for 30 minutes or microwaved.  

I checked with my Mom on her preparation.
She is a very simple cook. But often times delicious.
She basically steams the Kale in 2 inches of water till it is cooked.
Then she makes mashed potatoes with butter, milk and salt.
Then she mixes the 2 together.
She heats the Eckridge sausage in the Microwave😊
She specified the Eckridge as her favorite.
I think your recipe gets at the essence. I like the idea of adding onions.
Maybe add a bit of butter to the mix.
—-Ingrid