Kale, the Dutch Way (Stamppot Boerenkool)

• 2 pounds, 3-13 ounces, weight Peeled Potatoes
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Water, Less Or More But Just Enough To Cover The Potatoes
• 2 teaspoons Salt
• 3/4 pounds, 2-18 ounces, weight Kale, Roughly Chopped
• 2 packages Smoked Sausage, 1 Ring Per Package
• 4 tablespoons, 2-78 pinches Vinegar
• 1/2 cups Mayonnaise

1. Put the potatoes in a Dutch oven and cover them with water.
2. Add the salt and the kale.
3. If you have smoked (fresh) sausage put them on top.
4. This is the I like to be lazy, not tired technique.
5. Put the lid on the pot and turn on the heat.
6. Wait till the water is boiling, turn the heat down to medium and let the potatoes cook until they are tender but not soft.
7. If you can put a fork in the potatoes and you can turn the fork and the potato falls apart then they are done.
8. At this point, f you have sausage on top, take it and set aside.
9. Drain the water out of the pot but keep the potatoes and kale in there.
10. Put the pot on low heat and do not add the cover.
11. Heat for 5 minutes or so until most of the water is gone.
12. Pour in the vinegar.
13. Remove from heat and mash the potatoes and kale until smooth.
14. You can use a hand mixer for this on low speed.
15. If you put it on high speed you can use you mashed potatoes to put wallpaper on the walls.
16. Mix the mayonnaise with the mashed potatoes and kale.
17. Note: If it is very dry you can use some milk, extra mayonnaise or water to smooth it.
18. It depends on the potatoes you are using.
19. Serve warm with the smoked sausage and mustard.

potatoes, water, salt, weight kale, sausage, vinegar, mayonnaise

Taken from tastykitchen.com/recipes/main-courses/kale-the-dutch-way-stamppot-boerenkool/ (may not work)