Kale with smoked sausage and thick pork ribs

Winner 2024

Ingredients

Boerenkool

900 grams Finely chopped kale

1.5 kg Peeled potatoes for mashing

4 tablespoons Set beef gravy (alternative: liquid cooking fat for frying and roasting)

Meat gravy (homemade or pre made)

3 Beef stock cubes

250 grams Unsalted butter

100 ml Whole milk

1 tablespoon White wine vinegar

½ Nutmeg, freshly grated

Black pepper and salt, to taste

1 Smoked sausage Old Amsterdam – mustard

Optional Fried bacon lardons Pork ribs

4 thick Pork ribs (Livar)

1 liter Water

2 Stock cubes

4 tablespoons Sweet soy sauce

2 Bay leaves

1 Onion, roughly chopped

3 Cloves

2 cloves Garlic, roughly chopped

1 tablespoon Worcestershire sauce On the side

1 jar Pickled onions (e.g. Kesbeke)

1 jar Gherkins

This is one of those dishes that comes straight from the heart of Siebe Grijpma / @bbqmoods. In Twente, we know how to handle hearty meals: mashed dishes that warm you up after a long day outside, that bring people together at the table and that always taste great. This kale dish is rich, full and traditionally delicious, made with floury potatoes, plenty of butter, flavorful pork ribs and of course a good smoked sausage.

Fun fact: kale often tastes even better after frost. The cold breaks down the cell structure, making the cabbage softer and slightly sweeter. No wonder this is a true winter classic.

And one more tip: smoked sausages from The Butchery are all made in-house and there’s plenty of choice! A great way to elevate any classic meat and veg meal.

Preparing the kale

Peel the potatoes and finely chop the kale (if not pre-cut). Roughly chop the onion and garlic.
Prepare a pan for searing the pork ribs.

Preparation

It’s best to start with the pork ribs, as they take the most time. Once they are cooking, you can begin the kale. When the ribs are done, you can keep them warm in the (pressure) cooker until finishing them. If you don’t have a pressure cooker, cook the ribs slowly for about 2.5 hours in a casserole or in the oven.

Preparing the pork ribs

Sear the pork ribs briefly in the pressure cooker (sauté setting) or in a separate pan.
Remove the ribs from the pan and set aside.
Sauté the onion briefly in the same pan using the remaining fat.
Add the garlic and cook briefly.
Add the water.
Then add the stock cubes, ketjap, bay leaf, cloves and Worcestershire sauce.
Bring to a boil.
Return the ribs to the pan and make sure they are fully submerged.
Close the pressure cooker and cook for 30 minutes on High.
Now you can prepare the kale.
Release the pressure.
Just before serving, brown the ribs for 5–6 minutes until golden and crispy in a frying pan or under the grill in the oven.
The ribs are ready to serve.

thick pork ribs LIVAR

Kale preparation

Place the potatoes at the bottom of a large pot.
Add water until the potatoes are just covered.
Add the stock cubes and white wine vinegar.
Place the kale on top of the potatoes (press it down slightly, it will shrink).
Spread the gravy (or liquid cooking fat) over the kale. This is your secret flavor booster.
Season generously with black pepper.
Put the lid on the pot and bring to a boil.
Let everything simmer gently for 25–30 minutes.
Place the smoked sausage on top during the last 10 minutes to heat through.
Remove the sausage and set aside.
Drain the potatoes and kale.
Add the butter and a splash of milk.
Mash everything together until smooth.
Season with salt, pepper and freshly grated nutmeg.
Optionally mix in fried bacon bits.

Serving kale with smoked sausage and pork ribs

This is a mash, so serve it in a large dish and place the pork ribs and sausage on top. Serve the gravy in a separate bowl and enjoy the kale with your favorite pickles (such as pickled onions and gherkins).

kale with smoked sausage and pork ribs