Boerenkool Stamppot

Directions

1. 1

   Peel the potatoes and boil them in water with salt until tender.

2. 2

   Slowly render down the bacon bits, set aside when crispy, pour out half the fat.

3. 3

   Slice the onions in half rings and add to the same pan. Season with honey and balsamic vinegar. Let caramelize.

4. 4

   Boil the kale for 2-4 minutes or until tender

5. 5

   Strain the potatoes and push them through a potato ricer or a fine sieve. Mix with the cream cheese, mustard, milk, salt, pepper, half the bacon bits and kale.

6. 6

   Serve with a big smoked sausage, more bacon bits and some gravy.