Cheesy Kale & Pork Skillet
Dutch stamppot boerenkool reimagined as a one-pan dinner: tender kale mashed with creamy potatoes, topped with crispy pork and melted cheese. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 12 oz pork shoulder or neck, cubed
- 1 lb russet potatoes, peeled and chunked
- 6 cups fresh kale, chopped
- 3 tbsp butter
- ¾ cup sharp cheddar or Gouda, shredded
- ¼ cup whole milk
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes.
- 2
Meanwhile, brown pork cubes in a large skillet over medium-high heat, stirring occasionally, until no pink remains and edges crisp, ~6 minutes.
- 3
Add chopped kale to the skillet with the pork and cook, stirring, until wilted, about 2 minutes.
- 4
Drain potatoes and return to skillet with kale and pork.
- 5
Mash roughly with a fork, then stir in butter and milk until creamy, about 1 minute.
- 6
Stir in cheese until melted and fully combined, then serve immediately.
Tools you’ll need
- large pot
- large skillet
- fork or potato masher
- wooden spoon
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