Classic Dutch Kale Mash (Boerenkool Stamppot) with Meatballs and Gravy

If there is one dish that Dutch cuisine is known for, it is kale stew. It is the most famous and one of the tastiest comfort food stews. This variation with crispy fried bacon bits gives a nice taste to this classic.

The meatballs with gravy complete the dish. This is a recipe that the whole family will enjoy, and it is extra tasty on cold days. The recipe is easy and makes a nice Dutch dish.

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

Instructions

Preparation of the boerenkoolstamppot

Peel the potatoes and cut them into pieces. Put them together with the kale in a large mash pan. Add water until everything is just covered, and bring to a boil. Boil the potatoes and kale for about 20 minutes until done.
2 pounds potatoes, 1 pound kale
While the potatoes and kale cook, fry the bacon in a frying pan. After a few minutes, add the finely chopped onion and fry everything for 5 minutes until the onion is translucent. Add the maple syrup and fry for another half minute.
1 onion, ½ cup bacon bits, 2 tablespoons maple syrup
Drain the potatoes and kale and mash them with a potato masher. Mix the onion-bacon mixture with the vinegar, soy sauce, mustard, butter, and nutmeg. Season with salt and pepper.
2 tablespoons white vinegar, ½ tablespoon Japanese soy sauce, 1 tablespoon coarse mustard, 1 tablespoon butter, ½ teaspoon ground nutmeg, black pepper and salt

Preparation of the meatballs in gravy

Put the ground beef in a large bowl and add the mustard, egg, breadcrumbs, kecap, pepper, and salt. Mix everything well and roll small balls of 1 inch (2-3 cm) in diameter.
1 pound ground beef, 1 tablespoon coarse mustard, 1 egg, 6 tablespoons breadcrumbs, 1 tablespoon kecap medja, black pepper and salt
Heat 2 tablespoons of butter in a pan and fry the meatballs until golden brown all around. Add ½ cup (100 ml) of water, put a lid on the pan, and fry the balls for about 15 minutes until done. Remove the meatballs from the pan and set aside.
2 tablespoons butter
Crumble the stock cubes into the hot water. Add the flour to the pan where the meatballs were and fry for 2 minutes. Slowly pour in the stock while stirring to create a smooth gravy. Let it simmer until the gravy thickens slightly.
½ chicken stock cube, ½ beef stock cube, 1 ½ cup hot water, 2 tablespoons all-purpose flour
Put the meatballs back in the pan with the gravy and heat them up again.

Serving

Serve the kale mash on plates and add a few delicious meatballs. Spoon some of the homemade gravy over the mash and enjoy!

NOTES

1. Traditional: Replace the meatballs with gravy and smoked sausage.

2. Storage: Store the meatballs with gravy and the kale mash separately.

Refrigerator: You can store the mash and meatballs in the fridge for 2–3 days.
Freezer: Store in a freezer box or bag in the freezer for up to 2 months.
Reheat:
- Oven: Put the boerenkoolstamppot in the oven dish and add the meatballs and sprinkle a layer of breadcrumbs with a few knobs of butter on top. Heat in the oven for 15 minutes at 350 °F (180 °C) or until the mash is warm.
- Frying pan (skillet): Melt butter in a frying pan and fry the mash in the pan. Put the meatballs in a second frying pan. Fry until everything is warm.

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