Recipe: Stoemp with spinach and kale

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Add something new to your Thanksgiving feast with this recipe from Heide Lang, Executive Chef and Owner of The Fig Cooking School

Stoemp is a Belgian mashed potato dish that is rich with bacon, onions, and vegetables. Here we add some spinach and kale for color and texture and you have a perfect side dish for Thanksgiving!

Serves 6-8


  • 8 strips good quality bacon
  • 1 large onion or two medium onions coarsely chopped
  • 4 pounds russet potatoes peeled
  • 1 cup whole milk
  • ½ cup heavy cream
  • 6 tablespoons unsalted butter
  • 1 cup chopped fresh spinach leaves
  • 1 cup chopped fresh kale*
  • 1 teaspoon or more of salt
  • ½ teaspoon pepper



  1. Heat a medium size saucepan and add the bacon. Cook until crisp over medium heat.
  2. Remove bacon from the pan and place on a plate lined with paper towels to absorb the fat.
  3. Crumble the bacon with your fingers when cool, and set aside.
  4. Drain all but 3 tablespoons of bacon fat from the pan.
  5. Add the onions to the bacon fat and cook until they are brown and have caramelized, 20-30 minutes.
  6. Add the kale and spinach to the onions and continue cooking until the vegetables are soft, about 1-2 minutes. Set aside.
  7. Cut the potatoes into quarters or eighths, depending on their size. You want to make sure the potatoes are the same size so they cook evenly.
  8. Place the potatoes, cold water, bring to a boil, and then salt the water. * Lower temperature to a simmer and cook until a fork easily goes through the potatoes, about 20-30 minutes depending on the size of the potato.
  9. Drain the potatoes in a colander and “dry mash” without the milk or butter for two minutes over a low flame.
  10. Add the butter and gently mix into the potatoes without mashing (you don’t want to over mash the potatoes or they will be gluey).
  11. Combine the milk and cream in a small saucepan and warm milk.
  12. Gradually add warm milk and cream to the pot and mix thoroughly.
  13. Mash potatoes until smooth or coarse, your preference.
  14. Mix in the bacon, vegetable mixture, salt and pepper until combined well.
  15. Stoemp is best served fresh, but may be made several hours ahead of time or even the day before.


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