Megan Horjus' Boerenkool

Ingredients: (Serves 6)

3 1/2 lbs. russet potatoes
8 oz bacon
1 bunch kale
1 large yellow onion
1 link kielbasa sausage
1/2 cup heavy cream
1 1/2 tsp. beef bouillon gravy paste
To Taste salt and cracked black pepper

1.  Gather all your ingredients. Wash the potatoes under cold water to remove dirt. Cut into 3rds or 4ths, and put into a large pot. Cover with cold water, and sprinkle about 2 teaspoons salt into the water. Boil potatoes until very soft, and skins begin to peel away from the flesh of the potato. Wash the kale, and remove the leaves from the tough stem. Tear the leaves with your hands into smaller pieces. Set aside.

2.  Drain the potatoes when they are soft, being sure to reserve 16 ounces of the potato cooking liquid. (While potatoes are cooking, proceed with the recipe).

3.  Cut bacon up into medium dice, and place into a medium sized saute pan. Cook bacon over a medium heat to render out the fat, and crisp up the meat. While it is cooking, peel the onion, cut into half lengthwise, then cut each half in half lengthwise again. Slice onion into 1/4 inch slices.

4.  Once the bacon is crispy, remove from the pan with a slotted spoon and set aside. Put sliced onions into the bacon pan, and saute in the bacon fat until the onions are soft, and start to get golden brown on the edges.

5.  Add the bouillon paste to the onions, and then add in 12 ounces of the potato cooking liquid. Mix the gravy well. Add the washed, torn kale into the pan with the gravy and onions, then cover with a lid. This allows the kale to steam, and it will reduce to half its volume.

6.  In another pan, or on a griddle or grill, sear the kielbasa sausage until it has some good color, and is cooked all the way through. Remove from pan onto a cutting board, and cut into 6 even pieces. Set aside and keep warm.

7. Take the drained potatoes, and mash to a rustic consistency with a potato masher. Mix in the heavy cream. Add to the potatoes the reserved bacon, and the gravy / onion / kale mixture. Mix thoroughly, and adjust seasoning with salt and black pepper.

8.  Place the sausage pieces on top of the stamppot, and serve!

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