Dutch kale stew with sausage and red wine cream sauce
A next-level take on boerenkool: crumbled sausage and kale simmered in potato water, served over boiled potatoes with a red onion, red wine and mustard cream sauce.
Wat je nodig hebt
Zo doet Maurice het
- 1
Boil the whole peeled potatoes in salted water until tender; drain and reserve about 100 ml of the potato water.
- 2
Slice open the sausages, remove the casings and cut the meat into bite-sized pieces.
- 3
Heat the olive oil in a pan and fry the sausage briefly, not all the way through.
- 4
Add the chopped kale and two big spoonfuls of potato water, then simmer gently for 15 minutes.
- 5
Drain the kale and sausage through a strainer, saving the liquid in a bowl below.
- 6
In the same pan, heat a little olive oil and fry the sliced red onion for 2 minutes on high heat.
- 7
Add the smashed garlic and a splash of red wine and let it reduce.
- 8
Pour in the saved liquid, squeeze in the lime juice, then finish with the cream and stir in the mustard.
- 9
Plate the boiled potatoes, top with the kale and sausage, and pour the sauce over.
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