Kale Stamppot with Smoked Sausage

Peel the potatoes, cut into even pieces and place in a large pot. Add the kale, pour in water until the vegetables are nearly covered, and bring to a boil. Cook covered for 20 minutes, until the potatoes are tender.

Place the smoked sausage on top of the kale in the pot 15 minutes before the end of cooking, cover, and let it heat through with the vegetables.

Meanwhile, cut the bacon into strips and fry in a dry skillet for 5–7 minutes until golden and crisp. Transfer to a plate, leaving the rendered fat in the pan.

Remove the sausage, drain the potatoes and kale, and return the pot to low heat for 1 minute to let excess moisture evaporate.

Add the butter and warmed milk, then mash the potatoes and kale with a potato masher into a rustic, coarse purée. Stir in the mustard and season with salt, black pepper, and ground nutmeg.

Divide the stamppot among plates, sprinkle with bacon, and serve with the sliced smoked sausage.