Boerenkool (Kale with Potatoes and Meat)

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  • 4 lbs kale
  • 4 lbs potatoes, peeled & quartered (12 medium)
  • 5 tablespoons fat or 5 tablespoons lard
  • 1 teaspoon salt
  • 1 lb knackwurst of frankfurter, -- heated


  1. Strip the kale, wash, and boil for about 1 hour.
  2. Drain, and mince very fine. Use a large pot; place potatoes in it and half cover with water.
  3. Add kale, fat, and salt. Simmer.
  4. cover and cook for 30 minutes, or until mixture is rather dry.
  5. Serve with knackwurst on top of kale and potatoes.