Dutch Kale and Potato Mash with Smoked Bacon and Onion Gravy

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Boerenkool stamppot is a classic Dutch farmhouse supper built around a creamy mash of potatoes and tender curly kale. Here it is crowned with deeply caramelized onions, crisp smoked bacon, and a savory broth-based gravy. It is the kind of one-pot, plate-cleaning food Northern European winters were made for.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 50 gCarbs
• 6 gFiber
• 6 gSugar
• 18 gProtein
• 780 mgSodium
• 1150 mgPotassium
• 115 mgCalcium
• 3 mgIron
• 80 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the kale and potato mash

• 2 lb (900 g) Yukon gold potatoes, peeled and quartered
• 1 lb (450 g) fresh curly kale, stems removed, leaves roughly chopped
• 4 tbsp (55 g) unsalted butter
• 1/3 cup (80 ml) warm whole milk
• 1 tbsp whole-grain mustard
• 1 tsp fine sea salt, plus 1 tbsp for the cooking water
• 1/2 tsp freshly ground black pepper

For the bacon and onion gravy

• 6 oz (170 g) thick-cut smoked bacon, diced
• 1 large yellow onion, finely chopped
• 1 tbsp all-purpose flour
• 1 cup (240 ml) beef or chicken broth, warmed
• 1 tsp apple cider vinegar
• Pinch of ground nutmeg

Directions

1. Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer for 12 minutes, until they are easily pierced with a fork.
2. Add the chopped kale to the same pot and cook for 4 to 5 minutes more, until the kale is silky and a deep, glossy green. Drain well, reserving 1/4 cup of the cooking liquid, then return the empty pot to low heat to keep warm.
3. While the vegetables cook, place the diced bacon in a cold heavy skillet. Set over medium heat and cook for 6 to 8 minutes, stirring occasionally, until the bacon is deeply golden and crisp. Transfer to a paper-towel-lined plate, leaving about 2 tablespoons of fat in the pan.
4. Add the chopped onion to the rendered bacon fat and cook over medium-low for 7 to 8 minutes, stirring often, until the onion is very soft and a deep amber color. Sprinkle in the flour, stir for 1 minute to remove the raw taste, then slowly pour in the warm broth while whisking constantly.
5. Simmer the gravy for 2 to 3 minutes until it thickens to coat the back of a spoon. Stir in the vinegar, nutmeg, and half of the crispy bacon. Taste and adjust the salt and pepper.
6. Return the drained potatoes and kale to the warm pot. Add the butter, warm milk, mustard, measured salt, and pepper. Mash with a sturdy potato masher until roughly smooth but still textured, adding a splash of reserved cooking liquid if it looks stiff.
7. Spoon the kale mash onto warm plates and use the back of a ladle to make a shallow well in the center of each portion.
8. Ladle the hot bacon-onion gravy into the wells, scatter the reserved crispy bacon over the top, and serve right away with extra mustard and a small dish of pickles on the side.

Cook’s Notes

• Use starchy russets or Yukon golds for the fluffiest mash; always warm the milk before adding so the butter does not seize.
• For a more traditional twist, swap the bacon for two smoked sausage links warmed through in the gravy before serving.
• Fold 2 tablespoons of sour cream or crème fraîche into the mash at the end for an extra tangy, creamy finish.
• Leftover stamppot reheats beautifully in a covered pan with a splash of milk to loosen it back to a creamy consistency.
• If you prefer a smoother texture, use a ricer or food mill on the potatoes before folding in the kale.

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