How to make
Peel and cut the potatoes into large cubes.
Put them in a pot of boiling water with bay leaf, nutmeg, peppercorns and juniper, olive oil and a pinch of salt.
Boil the potatoes until they're cooked through, strain them and mash them with butter, cream, salt, finely ground black pepper and dried dill.
Put new water on the stove and when it boils, add the peas and boil according to the instructions on the package. The blanched and then frozen peas are cooked very quickly. In the same water, boil the kale, which is cleaned from its hard veins. Boil it until it softens, about 8-10 minutes, depending on how thick the leaves are.
Add the strained peas and chopped kale to the mashed potatoes, mix and season the potato salad with more salt, black pepper, butter and whatever you like.
Serve this kale stamppot as a side dish for sausages and thinly sliced dried pork fillets or cut into strips.
Enjoy your meal!
