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Dutch Skillet *Recipe*

This was my breakfast this morning:




I'm calling it my Dutch Skillet recipe because it is basically a variation and combination of classic Dutch dishes I grew up eating. Stompot is a casserole type meal consisting of mashed potatoes, either kale or spinach (depending on the family who makes it) and sausage. Zuurkool is another mashed potato based recipe, with sauerkraut, apples, bacon, and sometimes pineapple mixed in. I don't know how close these versions are to the actual traditional Dutch food you could get in The Netherlands; I think it varies a bit from family to family, and has probably been "Americanized" somewhat. 
I know my personal versions have been adapted to fit my diet needs 
Removing nightshades means no regular potatoes, but sweet potatoes are ok. I have found that especially for the Zuurkool, white sweet potatoes are the perfect base for mixing in sauerkraut, as the naturally sweet and tart ingredients really work well together. 
This morning I wanted to use some kale from our garden, but didn't feel like having eggs. I also wanted to make sure to eat some sauerkraut for the beneficial probiotics. I also felt like having some carbs for breakfast and hadn't had sweet potatoes for a couple days, so...that's how I make my food a lot of the time- wanting a specific food and knowing what goes well with it. Just relax and be creative...it's just food.
This recipe is not super particular when it comes to ingredients; you can use different potatoes, onions, greens and meat, depending on your needs, tastes and what's available to you.

~Dutch Skillet Recipe~
avocado oil to heat in pan, a tablespoon or two
1 grated sweet potato, white or regular
2-3 tablespoons minced onion, any kind
2 1/2 cups fresh kale or spinach
1/2 grass-fed beef sausage, kielbasa, polish or breakfast sausage would be good too.
Sauerkraut - to taste preference
Trader Joe's Garlic salt & Sea salt- to taste
I heated my cast iron skillet with avocado oil in it. Threw in grated white sweet potato, added a few tablespoons of minced red onion, and sautéed that for a few minutes til it started to soften. Then I added a couple handfuls of fresh, torn kale and let that wilt. I chopped half of a grass-fed beef sausage and put that into the pan too. When everything was warmed and cooked through, I pulled the pan off the heat and stirred in about a fourth of a cup of sauerkraut. I plated my meal and topped it with more sauerkraut. 
The heat will kill the enzymes, so I like to add some after its at least mostly cooked for flavor and then more when serving to get those healthy tummy bugs. Also, be sure to use raw sauerkraut, the kind in the refrigerated section at the store (or homemade!), not the canned kind. (Remember- heat kills enzymes)
This is a great meal for anytime of day. It's inexpensive and fairly quick to prepare, and so nutritious. 
I hope you try it and enjoy it as much as I do.

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