Do you have a family recipe that you remember growing up? The one you have to ask your mom for, who has to ask a cousin, who thinks it goes something like this, but it always turns out slightly different than when Beppe used to make it.
Around here, that's Borecole! (pssttt: It's all about the butter...)
Potatoes, kale and smoked sausage.
It's simple, hearty, delicious, KID FRIENDLY, customizable when it comes to seasoning - and non judgemental when it comes to butter quantities.
We are daring to put a Big Cove Foods spin on my childhood classic and adding our Sunshine Blend; loaded with turmeric, lemongrass and a special *zing* from Apple cider vinegar powder!
Although Mary is our go-to for anything potatoes, and Porcini BBQ Genie would also be really delicious - the Sunshine Blend wins this round, possibly because we want to see it turn a fun yellow colour thanks to all that yummy turmeric.
3 lbs potatoes, peeled and cut in half or quarters
3 cups broth or water
1 big bundle kale, spines removed and torn to pieces
1/2 cup unsalted butter
5-6 smoked sausages/ bratwurst
2 tbsp Sunshine Blend
Salt to taste
In a large dutch oven, or soup pot with a lid, add potatoes and 3 cups of stock or water.
Lay the kale on top of the potatoes and push down, it will seem like a lot.
Using a fork, poke holes all over the sausages and lay them on top of the kale.
Bring the whole pot to a boil, reduce heat and cover. Cook for about 30-45 minutes, or until potatoes are easily poked with a fork.
Remove the sausages and set aside on a cutting board.
Drain any remaining water from the pot, using the lid to keep contents inside.
Add in the butter and 2 tablespoons of Sunshine Blend and mash away! Adding salt to taste.
Slice up the sausages into bite size pieces and thoroughly mix it all together.
Serve with some extra butter on the table for those with no shame, like us.