Stampot Boerenkool (Curly Kale) Ingredients 400 g Potato 400 g Curly Kale 300 g Smoked Sausage 150 ml Milk 100 g Bacon, lean smoked 50 g Margarine little Vinegar (optional) Method Wash and finely chop the kale. Peel, wash and cube the potatoes. Put them both into a big saucepan, with some water and a little salt. Put the bacon and the sausage on top. Bring to the boil, then simmer gently for 30 to 40 min. Remove the bacon and sausage. Cube the bacon (1/2 in, 1 cm), slice the sausage diagonally (1/4 in, 1/2 cm). Drain the potatoes and kale, mash adding the milk and margarine (and the vinegar if wished). Put into a pre-warmed dish, put the bacon and sausage on top, and serve. May be kept in the deep-freeze. Hutspot (with carrots) sent to me by Edwin :-) Ingredients 2 or 3 carrots per person (depending on size) Potato (twice the weight of the carrots) 1 or 2 onions Smoked Sausage Milk Margarine