A traditional Netherlands dish in the Pork classification, featuring 10 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/10 prepped- 1.5kgPotatoes
- 2 leavesBay Leaf
- 2Shallots
- 3 tbsButter
- 750gKale
- 2Sausages
- 500mlMilk
- GratedNutmeg
- PinchSalt
- PinchPepper
Preparation Instructions
Read all instructions before beginning prep work.
Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.
If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.
Peel and chop the shallots.
In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.
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