Stamppot con cavolo riccio

Ingredienti

• 1 kg floury potatoes
• 400 g fresh kale (or frozen)
• 1 smoked sausage (approx. 300 g)
• 50 g unsalted butter
• 100 ml whole milk, warm
• Salt and freshly ground pepper
• Pinch of nutmeg
• Gravy (homemade or from a jar)

Preparazione

1. 1

   Peel the potatoes and cut them into equal pieces of about 3 cm. Put them in a large pot and cover with plenty of cold water and a pinch of salt.Bring the water to a boil and simmer the potatoes gently for 20 to 25 minutes until tender.Add the smoked sausage to the pot for the last 15 minutes of cooking time alongside the potatoes, or lay it on top if it doesn't fit. Cover the pan with the lid and let the sausage gently warm through over low heat.Rinse the kale well under cold water. Add the kale to the cooking water with the potatoes for the last 8 minutes and cook until the greens are tender.Drain the water, reserving a splash of the cooking liquid. Remove the smoked sausage from the pan and set it aside.Roughly mash the potatoes and kale with a potato masher. Add the butter, a generous splash of warm milk and some of the reserved cooking liquid until you have a creamy mash. Season with salt, pepper and a pinch of nutmeg.Slice the smoked sausage into thick rounds. Spoon the kale stamppot onto deep plates, make a well in the center and ladle in a spoonful of gravy. Place the smoked sausage alongside and serve immediately.