Dutch Stamppot with Kale and Mustard

Dutch stamppot with kale and mustard (vegetarian, 45 min)

Servings: 4 | Prep: 15 min | Cook: 30 min | Total: 45 min

Tags: Dutch cuisine, comfort food, one-pot, vegetarian

Ingredients

• 800.0 g potatoes
• 300.0 g kale (washed and chopped)
• 1.0 unit onion (finely chopped)
• 500.0 ml vegetable broth
• 2.0 tbsp mustard (preferably wholegrain)
• 2.0 tbsp olive oil
• 1.0 tsp salt (to taste)
• 1.0 tsp black pepper (to taste)

Instructions

1. Peel and dice the potatoes into even chunks, about 100g each. This ensures even cooking.
2. In a large pot, add the diced potatoes and cover them with water. Season with salt and bring to a boil over medium-high heat. Cook for about 15 minutes, or until fork-tender.
3. While the potatoes are boiling, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
4. Add the chopped kale to the skillet with the onions. Pour in the vegetable broth, cover, and simmer for about 10 minutes until the kale is tender. Stir occasionally.
5. Once the potatoes are cooked, drain and return them to the pot. Mash the potatoes with a potato masher until smooth and creamy. The residual heat will help any excess moisture evaporate.
6. Stir in the cooked kale and onion mixture into the mashed potatoes. Add mustard, salt, and black pepper to taste. Mix thoroughly until everything is well combined.