Since I had all this left-over kale from the kale salad with goat cheese I made recently, I decided to make a very traditional Dutch dish: boerenkool met worst. I’ve eaten this lots when I was a child, but never made it myself before since I never really liked it. I discovered that I actually quite liked this version, since it tastes a lot better when you remove the bitter stems from the kale. And perhaps my palate has evolved a bit, too?
I’m not sure if the traditional smoked pork sausage (rookworst) is available anywhere outside of this country. Rookworst from a butcher is much better than the supermarket stuff, but that may be the only thing available outside of Holland. If you can’t find the sausage, kale with mashed potatoes is also very good with chuck roast (draadjesvlees).
500 grams (1.1 lbs) potatoes, peeled and cut into chunks
300 grams (0.67 lbs) kale, destemmed and shredded (obtained from almost double the weight of kale with stems)
1 rookworst of about 300 grams (0.67 lbs), Dutch smoked pork sausage
1 tsp salt
1 Tbsp vinegar
freshly ground black pepper
250 ml (1 cup) beef gravy
Pour out most of the cooking water. Add 1 Tbsp vinegar. Mash potatoes and kale together.
Make sure the beef gravy is warm.