MI Coop Kitchen

Stamppot van Boerenkool: Curly Kale and Sausages

This traditional Dutch favorite is shared with Tulip Time visitors from around the world. Enjoy a taste of the Old Country!


  • 2–3 lbs. curly kale
  • 3 lbs. cut-up potatoes
  • • Milk, salt, and pepper
  • 1 lb. smoked sausage
  • 4 tbsp. oleo


  1. Strip, wash, and cut kale very fine. Boil kale in water with salt about 40 minutes.
  2. Add peeled, cut-up potatoes and sausage and enough water to prevent burning.
  3. Cook 30 minutes. Remove sausage from pan. Mash kale and potatoes and stir in boiled milk until smooth.
  4. Add salt and pepper to taste.

Read the full story about the Tulip Time Festival.


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