From the mother country, you can leave kale outside in the garden in winter, it's a winter cabbage, it's actually a lot better with a frost gone over it, softer and less bitter, or just put it in the freezer.
Store your kale in the fridge for 2 days as kale that hasn't been frozen is really chewy... The freezing process makes it very tender. I always start with sautéing a big fine chopped union and a lot of cloves of garlic in big chunk of butter. Then sear chunks of pork/Beef in the pan till it gets brown. If you want you could add a bit of concentrated tomato puree and top this with a good amount of water to make a good flavourful stock. A good stock is essential, so never get rid of the fats, we want the fat! Cheat a little with some cubes of stock concentration if you wanna make it extra flavourful. Let this boil till the meat goes tender. Take out the meat and chop it up. Remove bones if necessary. Throw in the meatchunks, along with the potatoes back in the boiling stock. Let this sit for a while till everything is well cooked. Then the next step is placing your veggies of choice on top of the meat and potatoes. Don't push them under water, but let them sit on top of the water and let the steam do the work and let it simmer till everything has gone tender. Turn off the fire. Put this all through a strainer and let the stock leak into a big bowl (you need this later on) Put the potatoes, meat and veggies back in a pan and add a hint of vinegar/wine/mustard (some refreshing acidity) and a big chunk of butter or full milk or unwhipped cream (anything dairy & creamy of choice you want) and mash it through the whole substance... Add some stock to make the whole thing less dry/fuller of taste. And as a finishing touch add a hint of nutmeg and fried diced bacon. This is my mums recipe and it's so full of flavor! Really easy as it's really cooking with what you got at home at that moment, so you can always make this mashpot. Basics are potatoes union garlic, multiple kinds of meat for a good strong stock, veggies, something creamy (for the umami), something acidic (for freshness and to make it lighter) and perhaps a little "extra topping" of choice (could be dried plums, dried apricot, crunchy diced bacon, nutmeg, whatever you like) and you have a very wholesome tasteful dish. It's poor folks food and every family has their own way, not one single mashpot is the same. I have to admit that our mashpot has Low Saxon cooking Influences (Northwest German/Eastern Dutch cooking style) definitely worth a try 😃😃😃 Have fun! Greetings from the Netherlands 😃
We don't usually eat it with "farmer's sausage". The best option would be smoked sausage, but it doesn't give you gravy, so my mom uses regular sausage instead. She also likes to keep it bland. We'd put our own gravy and vinegar in a pit and mix it on our plates. I didn't know you could use cabbage, but i sometimes resort to spinach myself. Among Dutch people it's common knowledge that kale is best if it's been in frosty weather. Apparently the kale make sugar in frosty conditions.
Hi i am from the netherlands. I just had Boerenkool, and looked for it on youtube. Nice meal you made. But a tip, a real good Dutch boerenkool has also 'spekjes' like Natasya says. Also i add boulion in it (1 to 2 blocks) .
Everyone in the comments is a boerenkool expert all of a sudden! There are a million ways to make it, I'm sure this recipe is delicious. Love from the Netherlands :)
1: it has no onions in it but baked smoked bacon. 2: I miss the nutmag (spelling?) and pepper, black and/or white) in it. 3: in stead of milk you can use the drained boiling water from the patatoes, gives a nice flavour to it. And 4: the smoked sousages we use don't have to boil in the water but just heated through slowly in their package, but you might not have those at hand over there.
Nutmeg nootmuskaat. Horseshoe shaped smoked sausage you could buy it in California I was there 2 years ago. See we share the same surname, we left the Netherlands around 1965.
I am Dutch too but I will never use these fake factory sausages like the brand Unox in the plastic package what you have to put in water. I only want to eat the real smoked sausage from the butcher what needs to be cooked or what you can put on top of the kale with cooking.
Hello, i'm from the Netherlands myself. We also use Mustard at the side sometimes for an extra "bite". Just 1 large spoon of it but not too much.
From the mother country, you can leave kale outside in the garden in winter, it's a winter cabbage, it's actually a lot better with a frost gone over it, softer and less bitter, or just put it in the freezer.
Store your kale in the fridge for 2 days as kale that hasn't been frozen is really chewy... The freezing process makes it very tender.
I always start with sautéing a big fine chopped union and a lot of cloves of garlic in big chunk of butter. Then sear chunks of pork/Beef in the pan till it gets brown. If you want you could add a bit of concentrated tomato puree and top this with a good amount of water to make a good flavourful stock.
A good stock is essential, so never get rid of the fats, we want the fat!
Cheat a little with some cubes of stock concentration if you wanna make it extra flavourful.
Let this boil till the meat goes tender. Take out the meat and chop it up. Remove bones if necessary.
Throw in the meatchunks, along with the potatoes back in the boiling stock. Let this sit for a while till everything is well cooked.
Then the next step is placing your veggies of choice on top of the meat and potatoes. Don't push them under water, but let them sit on top of the water and let the steam do the work and let it simmer till everything has gone tender.
Turn off the fire. Put this all through a strainer and let the stock leak into a big bowl (you need this later on)
Put the potatoes, meat and veggies back in a pan and add a hint of vinegar/wine/mustard (some refreshing acidity) and a big chunk of butter or full milk or unwhipped cream (anything dairy & creamy of choice you want) and mash it through the whole substance... Add some stock to make the whole thing less dry/fuller of taste.
And as a finishing touch add a hint of nutmeg and fried diced bacon.
This is my mums recipe and it's so full of flavor! Really easy as it's really cooking with what you got at home at that moment, so you can always make this mashpot.
Basics are potatoes union garlic, multiple kinds of meat for a good strong stock, veggies, something creamy (for the umami), something acidic (for freshness and to make it lighter) and perhaps a little "extra topping" of choice (could be dried plums, dried apricot, crunchy diced bacon, nutmeg, whatever you like) and you have a very wholesome tasteful dish.
It's poor folks food and every family has their own way, not one single mashpot is the same.
I have to admit that our mashpot has Low Saxon cooking Influences (Northwest German/Eastern Dutch cooking style) definitely worth a try 😃😃😃
Have fun!
Greetings from the Netherlands 😃
Made this tonight , I grew up with a beautiful Dutch family and this is my all time favourite growing up 😍✅
We don't usually eat it with "farmer's sausage". The best option would be smoked sausage, but it doesn't give you gravy, so my mom uses regular sausage instead.
She also likes to keep it bland. We'd put our own gravy and vinegar in a pit and mix it on our plates.
I didn't know you could use cabbage, but i sometimes resort to spinach myself.
Among Dutch people it's common knowledge that kale is best if it's been in frosty weather. Apparently the kale make sugar in frosty conditions.
We never do it with unions . We boile te patatoes in the same pot/pan as the kale.
I am dutch. Live from holland bey
you are so right Lidy...I`ve never cooked it with onions, but it could be nice...
You can boil the potatoes add the washed fresh kale and some backed diced bacon add butter and mash it all ...
Hi i am from the netherlands. I just had Boerenkool, and looked for it on youtube. Nice meal you made.
But a tip, a real good Dutch boerenkool has also 'spekjes' like Natasya says.
Also i add boulion in it (1 to 2 blocks) .
En een kuiltje jus.
Ad gravy in a hole.
Thanks for all the tips! I'm looking forward to making my own new and improved Boerenkool.
Everyone in the comments is a boerenkool expert all of a sudden! There are a million ways to make it, I'm sure this recipe is delicious. Love from the Netherlands :)
Dat mag zo zijn. Oma's boerenkool is uiteraard de beste.
1: it has no onions in it but baked smoked bacon.
2: I miss the nutmag (spelling?) and pepper, black and/or white) in it.
3: in stead of milk you can use the drained boiling water from the patatoes, gives a nice flavour to it.
And 4: the smoked sousages we use don't have to boil in the water but just heated through slowly in their package, but you might not have those at hand over there.
Nutmeg nootmuskaat. Horseshoe shaped smoked sausage you could buy it in California I was there 2 years ago. See we share the same surname, we left the Netherlands around 1965.
I am Dutch too but I will never use these fake factory sausages like the brand Unox in the plastic package what you have to put in water. I only want to eat the real smoked sausage from the butcher what needs to be cooked or what you can put on top of the kale with cooking.
Boerenkool rules !! as a dutch guy I know :)
I like to use as much kale as possible. If you grow it yourself it's different, but you can use as much as a 1:1 kale to potato ratio if you want.
My mom would beat me senseless if I made it like this.
RobbieFPV Well, I’m glad you don’t make it like this then😂 How do you like to make boerenkool (so your mom doesn’t beat you senseless)?
The traditional Dutch way.
We make Boerenkool only after the first frost.
That was adorable!!!
How did you make that so crunchy?
Mmmm stamppot!
Kale hash with sausaqe berry nine maam
u helped me to do my cooking project thank uuu :)
Thank you.
This totally is an off-topic question... but are you guys christians?