Andijviestamppot (Endive Stamppot)

This twist on the classic fall dish is a great way to enjoy stamppot in the summer!

Ingredients:

• 2.5 lbs potatoes, preferably starchy ones like russet
• 2 tbs butter
• 1 lb escarole or endive, chopped
• 3 slices bacon
• Salt and pepper to taste

Directions:

1. Peel, dice and wash potatoes.
2. Cover with water in a pan and bring to a boil.
3. Reduce heat to low and cook 15-20 minutes.
4. Fry the bacon in a pan until crispy.
5. Drain the potatoes and return to the pot.
6. Add butter, salt and pepper and mash.
7. Add the escarole or endive and still well.
8. Serve with crumbled bacon on top.