Boerenkool Stamppot with Turkey Ham

Method

1. Wash and chop the kale and potatoes.
2. Boil the potatoes in salted water until tender.
3. In a separate pot, cook the chopped onions until soft.
4. Add the kale to the onions and cook until wilted.
5. Combine the cooked potatoes with the kale mixture and mash until smooth.
6. Slice the turkey ham and serve on top.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.