Stamppot Recipe

Directions:

1. Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
2. While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
3. Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
4. In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
5. Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.