Title: Kale & sausage (stamppot van boerenkool met
 Categories: Dutch, Casseroles, Main dish, Vegetables, Sausage
      Yield: 1 Casserole
 
      2 lb Or 3, curly kale
      3 lb Potatoes
           Milk
           Salt
      1 lb Smoked sausage or
           -Frankfurters
      4 tb Fat, butter, or margarine
           Pepper
 
  Strip, wash and cut up the kale very finely.  Boil kale in little
  boiling water with salt, about 40 minutes. Add peeled and cut
  potatoes and sausage and enough water to prevent burning (cooking
  time 30 minutes). Remove sausage from pan, mash remainder and stir in
  boiled milk until smooth. Taste, add some pepper if desired.
  
  "Stamppot" means that the vegetables and potatoes are mixed to a
  smooth consistency.  It is a typical winterdish at home and the Dutch
  have a saying: never eat curly kale before the frost has got at it.
  
                                  n.d.    HALVERHOUT, Heleen A.M.
                                          The Netherlands Cookbook
                                          De Dreihoek
                                          Amsterdam
  
  MM Format by John Hartman Indianapolis, IN
       19    maart 1997