Even though the world discovered kale only a few years ago, here in the Netherlands we have been eating it for centuries! Kale and mashed potatoes (‘boerenkool’) is a national favourite during winter times. Tradionally the kale is cooked together with the potatoes, but I like to stir fry the kale as keeps a much, much better taste and bite. I never bother peeling potatoes, all nutrients, fibre and taste is in the skin and it saves a lot of time 😉
Kale Potato Mash with Creamy Mustard Quorn (serves 4)
1,2 kg (organic) potatoes (suitable for mash)
600 gr chopped kale
1 tablespoon tahini
1 teaspoon nutmeg
1 tablespoon mustard
3 tablespoons (coarse) mustard
2 tablespoons crème fraise
Salt and pepper
Optional: toasted almonds
Kale Potato Mash
Boil the potatoes until they are just done. Drain the water but save one glass of the cooking water. Meanwhile, heat a few tablespoons of sunflower oil in a large deep frying pan. Add the kale in portions and stir fry the kale for about 10 minutes. Mash the potatoes with a masher, until it has the structure that you like. I like it quite course, but if you like a smooth mash just mash it for a long time. Add the kale, tahini, nutmeg, black pepper and salt to taste and stir well. Now, add some of the cooking water (or a plant based milk if you prefer) to moisten the mash. How much moisture you have to add depends on your potatoes and preference, so just keep adding it in small parts until your happy. Now, have a taste and add some more salt, pepper or mustard if necessary.
Creamy Mustard Quorn
Heat a few tablespoons of sunflower oil in a frying pan and bake the Quorn until crispy. Mix the mustard and crème fraise in a bowl, and add salt to taste. Add the mustard cream to the Quorn and let it heat together for one minute.
Serve the mash together with the Quorn with fresh ground black pepper. If you like, you can add some toasted almonds for crunch.