I love kale. It is a very underestimated veggie over here in Belgium. Kale or borecole is a form of cabbage , green or purple, where the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. In Dutch we also call this: Boerekool or krul kool. Kale is very good for your health. I also love cheese so I had to combine a tasty cheese into this lovely dish.Normally, I serve this with smoked bacon, a pork chop or with chipolata sausages but today, I served it with organic bought tofu veggie burgers.
What is stoemp, I hear you say,… Stoemp is a typical Belgian & Dutch dish. This is a mix from boiled potatoes, then mashed & mixed with root vegetables or with braised leeks, or carrots, or with all sort of cabbages, or spinach, or with brussels sprouts,… Usually we mix it with slices of bacon or we serve it with sausages. We nearly always add a chopped up & sweated onion with it. You also can use cream, herbs or spices. Stoemp is a typical word of the patois of Brussels. You can eat stoemp in a lot of brassieres of Brussels.
For 2 persons, with seconds!
2 bunches of fresh kale, dark green, about 300 gr in total, weighted after cleaning, hard stems removed & well washed under cold running water, leaves spun dry
2 fat white onions, peeled & cut into finer pieces
400 gr floury potatoes, peeled & cut into 4
smoked Maldon sea salt
black pepper, freshly grinned
a fruity Extra Virgin Olive Oil ( EVOO )
grated cheese, 200 gr, I used an organic Swiss mix with mozzarella & Swiss mountain cheese
2 organic tofu veggie burgers
1. Boil your potatoes until tender & cooked through with some smoked sea salt added to the cooking water, a bit, not too much. Drain & keep warm.
2. Cook your kale chunks in a large pot filled with boiling water with a bit of normal sea salt in it, until al dente. This will take about 5 to 8 minutes. Drain. Keep warm.
3. Using the same large cooking pot, add 2 to 3 tablespoons of the fruity EVOO. Heat up. When hot, add the onion pieces & fry until brown. Add some smoked sea salt & some freshly grinned black pepper. It has to taste fabulous. Don’t add too much salt because you are still going to add the salty cheese!!!
4. Now, add the cooked & drained kale pieces. Then, add the grated cheese & lower your heat. You want the cheese to melt. Mix it well into the browned onions & kale. Taste! Add some grinds of black pepper, if needed. Remove from the heat & add the drained potatoes. Use a potato masher to mash it all up. Mix well with a large spoon & taste! It has to taste fab! You must taste the salty cheese, the darker more bitter peppered kale, the smoked sea salt & the potatoes too!!! 😉
5. Serve on a preheated plate with the baked veggie tofu burgers. I fried them in some EVOO until golden brown on both sides.
Enjoy, my friends! 😉
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Sophies Foodie Files
You might like some other stoemp dishes of me: