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Kale & Sausage (Stamppot Van Boerenkool Met

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      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
 
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