Boerenkool (Dutch Kale Stew)

Author:Toos Vonk
Yield:4 servings
Category:Main Courses


750 g russet potatoes
1 pinches salt
375 g kale, stemmed and coarsely chopped
10 g butter
2 tbsp. onions, chopped
75 ml milk, warm
75 g cheddar cheese, grated
75 g unsalted cashews, chopped


  1. Add a 1-inch bottom of water in a large pot, and steam the potatoes and kale for 25 minutes.
  2. Melt the butter in a small skillet, and sauté the onion until golden brown, about 3 minutes. Add the cashews and sauté for another 2 minutes.
  3. With the lid on the pot, drain the water from the kale and potatoes. Mash them together, while stirring in the milk, cheese and onions-cashew mixture.