Boerenkool (Kale with Potatoes and Meat)

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 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.


Most Helpful

I love this dish. To me it is a winter comfort food. I think that after you say to add water to the potatos it should say "boil until tender and drain". Am I right? And then add the kale etc. Thanks for sendind this in!

Bergy July 16, 2001

We have this meal at least once a month during the winter. However, I cook it all in the same pot. When serving I take out the sausages (smoked, by the way) and then stomp the kale and potatoes until they are a lovely green colour. The fat from the sausages soaks into the potato and kale. I serve it with a little viniger dribbled over kale mixture and sausage. yum-yum.

Margaret van den Hoek March 26, 2002

I prepared this recipe using Margaret van den Hoek’s suggestions to use smoked sausage and cook it all in one pot, and added onion powder and garlic powder. After cooking, I removed the meat and then mashed the potatoes and kale together, mixing in a little heavy cream at the end. This was a very good supper which I will make again. Thanks for the recipe.

foodie August 26, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a