• 8 potatoes, preferably Purple Viking
• 2 cups beef stock (500mL)
• 1 bunch dinosaur kale, leaves only, no stems, finely chopped
• 4 smoked sausages
• salt
• pepper

• 1 lb. organic baby golden and/or candy cane beets, scrubbed (454g)
• 1/4 lb. organic salad greens (113g)
• 1 tbsp sherry vinegar (15mL)
• 1 tbsp red wine vinegar (15mL)
• sea salt, to taste
• 1/2 cup sunflower oil (125mL)
• freshly ground white pepper to taste
• 2 teaspoons curry powder (10mL)
• 1/4 tsp sambal oelek (1.2mL)
• 4 tbsp kefir or plain yogurt (62.5mL)
  

Boerenkool
1. Peel and dice the potatoes. If preferred, leave some of the skin on to lend colour and texture to the dish. Pour 1 ½½ cups (375mL) of the beef stock into a Dutch oven or heavy oven-proof casserole. Add the potatoes. Place the finely chopped kale on top of the potatoes. Place the lid on the Dutch oven or casserole and place in the oven. Bake for 15 minutes.

2. After fifteen minutes, place the smoked sausage on top of the kale and return to the oven for another 15 to 20 minutes. Check half way through cooking as the potatoes absorb a lot of liquid. If necessary, add the remaining beef stock and return to the oven.

3. When done, remove the sausages and score the tops of the sausage 4 to 5 times. Keep the sausages warm in the oven. Using a masher mash the potatoes and kale together. Season with salt and pepper (it is important not to season the potatoes until the end as the sausages can be salty and may season the potatoes sufficiently). Place the mashed potatoes and kale on a serving platter and arrange the sausages on top. Serve with pickles and vinegar.

Curried Beet Salad
1. Fill a medium saucepan with approximately 1-inch (2.5cm) of water. Place steamer basket in the saucepan insuring that the water does not come above the level of the steamer. Bring the water to a boil and add the beets. Steam the beets until tender, approximately 20 to 30 minutes. Remove the beets from the steamer and allow to cool before peeling. Remove the beets skins and quarter each beet. Place in a bowl and set aside.

[[It is also possible to roast the beets and brings a totally different flavour to the salad. Place the beets on a baking tray and roast the beets until tender. Peel while warm (using plastic gloves makes it easy to handle the warm beets).]]

2. To make the dressing, whisk together the sherry and red wine vinegar then add the salt. Gradually whisk in the oil until emulsified. Season with pepper then add the kefir, sambal oelek and curry powder. Stir to blend and adjust the seasoning.

3.Pour about 4 tablespoons (60mL) of the dressing over the beets and toss them to combine. In a separate bowl, dress the greens with the remaining dressing. Arrange the greens in the centre of a large serving bowl or platter or divide between four individual plates. Surround with the beets and serve.