Boerenkool stamppot

General

Preparation time: 5 minutes
Manual: 6 minutes
Release: Quick
Cooking time: 10 minutes
Total: approximately 15 minutes, including "stamping"

• This meal calls for smoked sausage. The authentic stuff is here
• Boerenkool stamppot freezes very well.

Ingredients

• 300 gram shredded kale
• 600 gram peeled potatoes
• 150 ml of water
• stock cube
• 1 tbs butter
• pepper and salt
• 100 - 200 gram bacon, cut into cubes or small pieces
• optional: smoked sausage and mustard

Procedure

• Put the potatoes and the kale in the Instant pot. If you have a separate steaming basket, use it for the kale. Put the sausage on top, if using. Cook on high pressure for 6 minutes. Quick release.
• Meanwile, fry the bacon. Set aside, including the bacon fat.
• Mash the potatoes, adding some extra salt and pepper to taste and the butter. If you need more liquid, add a bit of water or milk. Do not use too much liquid.
• Mix potato and kale and the bacon and and bacon fat using a big spoon. Taste, season again if necessary.
• Put the smoked sausage on top and serve with mustard