Peel the potatoes, cut into small pieces, and rinse well with cold water. Do the same with the kale.
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Kale from the multicooker is a classic Dutch recipe, prepared in a modern way. Everything goes into the Crockpot Express or the Instant Pot, set it to 6 minutes of high pressure, and you don't have to worry about it until it beeps! Even the sausage can go in directly, so there's barely any cleanup either.
Peel the potatoes, cut into small pieces, and rinse well with cold water. Do the same with the kale.
Pour water and cooking cream into your Instant Pot and place the steam basket inside. Distribute the potatoes at the bottom of the steam basket, followed by the kale, and finally a knob of butter, a pinch of salt, and nutmeg.
Remove the smoked sausage from the packaging, pierce it in a few places with a fork, and place it on top of the kale.
Close the lid and check if your valve is set to sealing. Select Pressure Cook High and set the timer to 6 minutes.
As soon as the timer is finished, perform a Quick Release. Carefully remove the steam basket. Slice the smoked sausage into rounds and mash the kale mixture well, adding some of the cooking liquid from your pot. Serve with a dollop of mustard.
Although not strictly necessary, a steam basket for the Instant Pot comes in very handy. You simply place all the ingredients in the basket, and when it is ready, you can easily remove it from the pot using the handle, while all the excess liquid stays behind. So, no hassle with draining. Afterwards, you can decide yourself how much liquid you add to your kale mash to make it nice and creamy.
Don't have a steam basket yet? No problem! You can follow the recipe without one too. Just keep in mind that you will have to put in a little more effort to drain the liquid well after cooking. And don't forget to set some of the liquid aside, in case your mash is a bit dry.
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