Dutch boerenkoolstamppot with bacon
This delicious creamy Dutch boerenkoolstamppot (aka kale hotchpot) with bacon crispy baked in Hoisin sauce, with coconut milk and curry paste has all the spices for a delicious flavor palate. Highly recommended!
Ingredients
- 2½ pounds potatoes floury
- 1 tablespoon red curry paste
- 7 oz bacon
- 2 tablespoons hoisin sauce
- 1 tablespoon oil
- 1 clove garlic sliced thinly
- 1 pound kale sliced thinly
- ⅓ cup coconut milk
- fried onions
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the potatoes and cook together with the red curry paste in a layer of water until done in about 20 minutes.2½ pounds potatoes , 1 tablespoon red curry paste
- Mix the bacon with the hoisin sauce and fry the bacon in about 5 minutes until crispy.7 oz bacon, 2 tablespoons hoisin sauce
- Heat 1 tablespoon oil in a frying pan and add the garlic.1 tablespoon oil, 1 clove garlic
- Stir-fry for 30 seconds, then add the kale.1 pound kale
- Stir-fry the mixture for 2 minutes, then add 100 ml water and cook the kale slowly until done in about 5-10 minutes. Look regularly that there is enough water otherwise the kale will burn (add some water if necessary)
- Drain the potatoes, pour in the coconut milk, and mash finely.⅓ cup coconut milk
- Mix the bacon and kale through the potatoes.
- Sprinkle the fried onions on top of the hotchpot and serve with some sweet soy sauce (if desired).fried onions
Nutrition
Calories: 572kcal | Carbohydrates: 65g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 520mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11944IU | Vitamin C: 193mg | Iron: 5mg
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