Dutch Kale Mash ‘Stamppot’ with Smoked Sausage

Preparation

All in one pot: How easy do you want to make it for tonight?

*This recipe originally ran in the Netherlands on HexClad.eu.

1. In a HexClad 8QT/7.5 L Hybrid Stockpot, add kale and put the potatoes on top. Add enough water to cover the potatoes by at least 1 inch/2.5 centimeters. Cover the pot with a lid, bring to a boil with 1 teaspoon salt and cook on medium heat for 10 minutes.
2. Place the smoked sausage on top of the potatoes. Cook everything for another 10 minutes until potatoes are knife tender and kale is very tender.
3. Remove the smoked sausage from the pot. Drain the potatoes and kale, reserving the cooking liquid.
4. Use a potato masher to mash the potatoes and kale together. Stir in the butter and vinegar until the butter has melted. Add as much of the reserved cooking liquid as needed to achieve the desired consistency for the mash. Season with salt and pepper to taste.
5. Divide the mash among 4 plates. Slice the smoked sausage and place on top of the mash. 

NOTE Piccalilli, or pickled vegetables, makes a delicious side.