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FODMAP boerenkool stamppot

Low FODMAP Kale and Mash

Recipe by Positive Gut - positivegut.com

The Dutch kale and mash recipe. Low FODMAP and gluten-free. A lovely and warming winter dish, for the cold days to come.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

Ingredients

  • 1 kilogram potatoes leave the skin on!
  • 600 grams sliced kale Buy presliced, or slice in very thinly yourself
  • 8 eggs
  • 1 jar pickled gherkins Check the ingredients for sweeteners or other hidden FODMAP's!

Special tools

  • potato masher

Instructions
 

  • Rinse the potatoes. Check the size of your potatoes, it's best if the potatoes are all about the size of an egg. You can cut the potato in half (or quarters) if they're too big.
  • Place the potatoes in a large saucepan and cover them with water. Make sure the water level is just above the potatoes. And add the sliced kale on top. Bring to a boil and let simmer on low heat for about 30 minutes. Check if the potatoes are done, by poking them with a fork. If they're soft, they're good.
  • Heat up a baking pan with about 2 tbsp oil when the potatoes and kale are almost done and bake the eggs 'Sunny side up' on medium heat.
  • Drain the water from the potatoes and kale and put the pan back on the fire (medium heat) for about 1-4 minutes to evaporate extra moisture (otherwise the mash will be very watery). Stir occasionally, so the potatoes don't get stuck to the pot. Don't leave the pot out of your sight! And check if the eggs are almost done. If so, leave them on low heat.
  • Once most of the moisture has evaporated from the potatoes, turn off the heat and take the pan off the stove. Place it on a heat resistant coaster on a sturdy surface. Get the potato masher and mash the potatoes and kale together to one big mash. You can add some salt to taste.
  • Serve the mash on a plate with 2 eggs and some gherkins. Enjoy!