Andijviestamppot a.k.a. Dutch escarole mash

Step 1

You will need the following cooking equipment:: potato peeler, cutting board & chef's knife, medium-sized pan, salad spinner, medium-sized skillet, silicone spatula, colander, potato masher

Step 2

Peel and rinse the potatoes and chop them into pieces. The bigger the pieces are, the longer it takes to cook them. Add the potatoes to the medium-sized pan and fill the pan with water and season with salt.

Step 3

Boil the potatoes for about 10 minutes, depending on their size. Meanwhile rinse the fresh escarole, dry it using the salad spinner and chop them into small pieces.

Step 4

Set the rinsed and chopped escarole aside and peel the onion. Slice the onion into small chunks and set aside. Dutch escarole mash

Step 5

Heat up the medium-sized skillet and saute the bacon lardons without adding any extra oil or butter. Add the chopped onion after about 2 minutes and saute for a few minutes more. (the bacon needs to be crunchy)

Step 6

Drain the potatoes and mash them, you can use a potato masher or a fine sieve and a ladle to do this. The potatoes don't need to be super smooth, but there shouldn't be any big lumps left.

Step 7

Stir in the chopped raw escarole and bacon with its fat and onion. Add milk and vinegar, maybe you'll need a bit more milk to create a smoother mash. Season with pepper and salt, enjoy your meal!