Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boerenkool Met Rookworst (Curly Kale with Smoked Sausages) Recipe
    Lost? Site Map

    Boerenkool Met Rookworst (Curly Kale with Smoked Sausages)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Dee514's Note:

    This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Clean the kale, strip off the stalk and vein together.
    2. 2
      Chop roughly.
    3. 3
      Peel and cube the potatoes.
    4. 4
      Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes.
    5. 5
      Add the cubed potatoes and the oats.
    6. 6
      Prick the sausages, and place them on top of the mixture.
    7. 7
      Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes.
    8. 8
      Remove the sausages and bacon, and mash the potatoes and kale together.
    9. 9
      Season as required, with salt, pepper, and nutmeg.
    10. 10
      Replace the sausages and bacon, and serve with plenty of mustard.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 11, 2003

      45

      I'm a vegetarian so I'm hardly going to make this these days for me so hence the 4 stars rather than the 5 stars. But I'm sure this recipe would go down extremely well. Mashing the kale and potato together is essential. I have never seen oats used so this is a less essential step. As a vegetarian I now cook the rookworst separately when I make this for my FIL because kale is one of my favourite cold climate comfort foods. I like to add lots of butter to my portion of the mash. Dad used to add a touch of white vinegar at the table. I have never tried mustard and nutmeg with this but I would expect it to be good,particularly the mustard.FIL doesn't seem to protest this version that's for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Boerenkool Met Rookworst (Curly Kale with Smoked Sausages)

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 935.2
     
    Calories from Fat 488
    52%
    Total Fat 54.2 g
    83%
    Saturated Fat 18.3 g
    91%
    Cholesterol 98.2 mg
    32%
    Sodium 1995.9 mg
    83%
    Total Carbohydrate 74.2 g
    24%
    Dietary Fiber 11.0 g
    44%
    Sugars 1.7 g
    7%
    Protein 42.0 g
    84%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites