• 500 g potatoes
  • 2 sweet potatoes
  • 400 g kale
  • 2 cloves garlic
  • 10 dried tomatoes
  • 400 g halloumi cheese
  • Mustard, 
  • Butter
  • Olive oil
  • 1 vegetable stock cube
  • Dried oregano, 
  • Pepper, salt

Stampot with Kale and Halloumi

31.12.2025
  • Recipe

  • Preparation method

    20 minutes + 30 minutes of cooking time

  • Difficulty

    medium

  • Cost

    €€

  • Portions

    4

  • 500 g potatoes
  • 2 sweet potatoes
  • 400 g kale
  • 2 cloves garlic
  • 10 dried tomatoes
  • 400 g halloumi cheese
  • Mustard, 
  • Butter
  • Olive oil
  • 1 vegetable stock cube
  • Dried oregano, 
  • Pepper, salt

Instructions

  1. Peel the potatoes and sweet potatoes and cut them into large pieces.

  2. Place them in a saucepan and cover with cold water and the vegetable stock.

  3. Bring to the boil and cook for about 25 minutes.

  4. In the meantime, cut the stems of the kale and chop it into small pieces.

  5. Heat 1 tablespoon of butter in a frying pan and fry 1 crushed garlic clove.

  6. Add the kale and cook for 10 minutes.

  7. Add the chopped sun-dried tomatoes to the kale and cook for 2 minutes.

  8. Season with salt and pepper.

  9. When the potatoes are cooked, remove the cooking water and save it in a bowl.

  10. Mash the potatoes and sweet potatoes to a thick purée.

  11. Add 1 tablespoon of butter, 1 to 2 tablespoons of mustard and a little cooking water if necessary.

  12. Adjust the seasoning if necessary.

  13. Add the kale to the mash and mix well.

  14. At the last minute, heat a frying pan with a little olive oil and a crushed garlic clove.

  15. Cut the halloumi into ½ cm thick slices.

  16. Fry the halloumi for 2 to 3 minutes on each side until golden brown.

  17. Sprinkle halloumi with dried oregano.

  18. Serve the stampot on plates with the halloumi.

TIPS :

Kale is eaten in January, February and March. It is considered a “superfood” because of its high vitamin A content: a few leaves are enough to cover your daily requirement of vitamin A, which is essential for healthy eyes and skin, as well as for a well-functioning immune system. Kale is also rich in vitamin C, vitamin K and calcium. This vegetarian stampot, served with halloumi, a Cypriot cheese made from goat’s and sheep’s milk, will therefore provide you with a good supply of vitamins and minerals and will warm you up in winter!

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