Boerenkool Kale With Potatoes And Meat Recipes
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
STAMPOT VAN BOERENKOOL MET WORST (KALE WITH POTATOES AND SAUSAGE
Make and share this Stampot Van Boerenkool Met Worst (Kale With Potatoes and Sausage recipe from Food.com.
Provided by Chocolatl
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drop kale into enough boiling, lightly salted water to cover completely.
- Reduce heat to medium and cook uncovered for 30 minutes.
- Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact.
- Remove potatoes with slotted spoon and set aside.
- Drain kale in a colander, pressing firmly to remove excess liquid.
- Chop coarsely.
- Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan.
- Stir in kale, potatoes, and salt.
- Reduce heat to low, cover tightly, and simmer for about 20 minutes.
- Meanwhile, prick sausage in several places.
- Lay flat in a skillet and add enough cold water to cover completely.
- Bring to a boil over moderate heat.
- Reduce heat to low and simmer 10 minutes.
- Drain sausage on paper towels.
- Split sausage casing with a sharp knife and remove it.
- Slice sausage into 1/4" thick pieces.
- To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim.
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