I don’t know what the rest of the world looks like, but here in Maastricht there can be no doubt that it is winter.  The snow has been falling faster – quite literally – than they can plow it up, and Dutch rail travelers and road commuters have been experiencing some unnatural delays.  Fortunately, at home, we now have an excuse to eat one of the classic dishes of the Dutch keuken – boerenkool met worst – made with kale, potatoes and smoked sausage.  I had my dad explain the steps – in Dutch – while he was making it the other night.  Below, boerenkool met worst, in five parts.  Winter, hit us with your best shot.

http://www.youtube.com/watch?v=DHvvYtHu0EM

http://www.youtube.com/watch?v=Q0JeeuPTsVg

http://www.youtube.com/watch?v=-3ujNOUTeuY

http://www.youtube.com/watch?v=E3olCOaUu9Y

http://www.youtube.com/watch?v=DMk7nUk-cdI

To make boerenkool met worst, you need about a kilo of potatoes and about a kilo of kale– which is sold in Dutch supermarkets pre-washed and –chopped.  Peel the potatoes and cook them until you can easily pierce them with a fork – about twenty or twenty-five minutes.  At the same time, cook the boerenkool, with the worst in the same pot, until the small puncture holes you’ve made in the worst burst open.  Drain the potatoes and the kale, and mash them together.  Serve with the worst on the side, and add butter, salt and pepper to taste.

This concept of mashing things together is a running theme in Dutch cooking.  Any two vegetables can be mashed together to create stampot – literally, mashed pot.  Here in Holland, DJs aren’t the only ones mashing it up.  (“That was a little joke – voila” – Kanye West).  Until next week, enjoy your hot chocolate, winter sports, and boerenkool.