Boerenkool (Dutch Kale Stew)
|750 g||russet potatoes|
|375 g||kale, stemmed and coarsely chopped|
|2 tbsp.||onions, chopped|
|75 ml||milk, warm|
|75 g||cheddar cheese, grated|
|75 g||unsalted cashews, chopped|
- Add a 1-inch bottom of water in a large pot, and steam the potatoes and kale for 25 minutes.
- 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.
- 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.