Ingredients:
5 large waxy potatoes, peeled and cut into 1-inch pieces (4 pounds)
4 tsp sea salt, divided (plus more for seasoning)
2 tbsp unsalted butter
120ml 2% milk (or whole milk)
½ tsp freshly ground black pepper (plus more for seasoning)
3 tbsp extra-virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into 12 pieces (about 300g)
4 tbsp water
½ tsp white wine vinegar
500g fully-cooked, smoked pork sausage (such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa)), cut crosswise into thin slices
4-5 tsp olive oil, optional garnish
4 spring onions, trimmed and chopped, optional garnish
Method:
Put the potatoes and 2 tsp salt in a large pan. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
In a large, heavy-based, frying pan with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Increase the heat to medium, then add the kale, 4 tbsp water, and ½ tsp vinegar. Cover the pan and wait 2-3 minutes for the kale to wilt. Remove the cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender.
Sprinkle with a pinch of salt and a few twists of black pepper. Add the kale mixture to the potatoes and mash until thoroughly combined.
In the same heavy-based pan used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle over a teaspoon of olive oil per bowl and sprinkle with chopped spring onions. Serve immediately.
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