500 grams (1.1 lb) kale
1 kg (2.2 lb) potatoes
25 grams (9 oz) unsalted butter
50ml (1.7 fl oz) milk, warm
1 smoked sausage (275 grams, 9.7 oz)
Pinch of salt
1.Wash the kale. Rip the leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter them and place them in a Dutch oven. Add water to barely cover the potatoes, add the kale on top. Place the smoked sausage on top of the kale. Cover the pot with a lid and bring to a boil. Boil on a slow flame for about 20 minutes or until the potatoes are done. Remove the sausage, pour off any cooking liquid that may remain and mash the vegetables with a fork or a potato masher. Add the butter and the milk (or use some of the cooking liquid for a lighter option) and stir into the purée. Taste and adjust the salt if needed. Slice the smoked sausage and serve with the stamppot. Serve with mustard if desired enjoy.
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