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Dutch Stamppot;
Ingredients;

1 kg potatoes, in pieces
500 g ready-to-cook Collard Greens
25 g butter or margarine
1-2 tablespoons of vinegar



How to prepare:
Place the Kale in a pan with a heavy bottom water. Place the potatoes on the Kale. Bring the Kale and potatoes with salt to a boil and boil them in ca. 25-30 minutes over medium high heat until tender.

Drain (but save what cooking liquid) and mash with a pestle.

Add the butter and stir in as much cooking liquid by a creamy stew. Season with salt, pepper and a dash of vinegar.

Delicious with smoked sausage (for non-vegetarians) and piccalilli.