DUTCH STAMPPOT RECIPE

 DUTCH STAMPPOT RECIPE

Fixings:

5 huge Idaho® reddish brown potatoes, stripped and cut into 1-inch pieces (4 pounds)

4 teaspoons genuine salt, partitioned (in addition to something else for preparing)

2 tablespoons unsalted spread

½ cup 2% milk (or entire milk)

½ teaspoons newly ground dark pepper (in addition to something else for preparing)

3 tablespoons additional virgin olive oil, partitioned

1 medium onion, stripped and finely cleaved

2 enormous cloves garlic, stripped and minced (1 tablespoon)

1 pack of wavy kale, stemmed and cleaved into ½-inch pieces (around 12 ounces)

¼ cup water

½ teaspoon white wine vinegar

1 pound completely cooked, smoked pork hotdog like Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut across into dainty cuts

4-5 teaspoons olive oil, discretionary embellishment

4 green onions, managed and cleaved, discretionary trimming

Directions

Put potatoes and 2 teaspoons salt in a huge pot. Cover with cold water. Heat to the point of boiling over high hotness. Diminish to a stew and cook until potatoes are delicate, 10-15 minutes. Scoop out some potato cooking-water and put away. Channel potatoes and return them to the pot. Add margarine, milk, 2 teaspoons salt, and ½ teaspoon pepper. Pound potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the ideal surface.

In an enormous weighty skillet or pot with a top, heat 2 tablespoons oil over medium-low hotness. Add onion and cook, blending at times, for 6-7 minutes, until clear. Add garlic and cook for 30 seconds. Raise hotness to medium.

Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and trust that the kale will wither. Eliminate cover and cook, mixing once in a while, for 3-4 minutes longer or until the kale is delicate. Sprinkle with a touch of salt and a couple of toils of dark pepper. Add kale combination to potatoes and squash until completely consolidated.

In a similar weighty skillet utilized for the kale, heat 1 tablespoon olive oil over medium-high hotness. Cook the frankfurters for 4-5 minutes, until well seared on the two sides and warmed through.

Partition the kale-potato crush between 4 or 5 dishes. Organize wieners on top. Shower on a teaspoon of olive oil per bowl and sprinkle with cleaved scallions, on the off chance that you like. Partake in the DUTCH STAMPPOT RECIPE !!!

 DUTCH STAMPPOT RECIPE VIDEO :