Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple.
Potatoes and kale have a natural affinity; the kale adds a character and flavor to regular potato latkes. Read the recipe through before starting so you understand about using the starch from the water the potatoes soak in; it keeps these potato pancakes from absorbing oil so they can stay crispy. These can also be served for dinner with beef, chicken or fish, and/or at breakfast or brunch with anything. Any leftovers reheat nicely the next day, in a skillet with a smidgeon of melted butter.
- 3 cups kale, stripped from stalk, finely chopped, rinsed and dried
- 2 teaspoons olive oil
- 2 pounds Idaho potatoes, peeled
- 1/2 cup onion, finely minced (about 1/2 an onion)
- 1/4 cup all purpose flour
- 2 large eggs
- olive oil, peanut oil or butter, for cooking
Dill Sour Cream
- 1/2 cup sour cream or yogurt
- 1 tablespoon fresh dill, chopped
- 2 teaspoons prepared horseradish (optional)
- Salt and freshly ground black pepper
- Place the kale in a large bowl and add the 2 teaspoons olive oil and two pinches of salt.
- Massage the kale for 2 to 3 minutes. If it seems moist, use a few paper towels to absorb any excess moisture.
- Either grate the potatoes with a box grater, or quarter them lengthwise and use the shredder attachment on a food processor. You should have about 6 cups.
- Place the grated potatoes in a bowl of water for 10 minutes or so.
- Line a second bowl with a clean kitchen towel or two layers of paper towels.
- Lift the potatoes out of the water a handful at a time, squeezing out the water with your hands over the soaking bowl as you go, and place in the clean towel or paper towels.
- Save the bowl with the soaking water and potato starch, and let the starch settle to the bottom (this might take a few minutes).
- Squeeze the towel to soak up any excess moisture from potatoes, getting them as dry as possible.
- Add the potatoes to the kale, along with the onion.
- Pour off the water in the soaking bowl, leaving the starch at the bottom of the bowl (there will be up to 4 tablespoons).
- Add the eggs and flour to the starch and mix with a fork.
- Add this mixture to the latkes. Season with salt. (Sometimes I cook a test latke to help find the right level of salt.)
- Heat one or two large skillets (nonstick work nicely) over medium-high heat and coat the bottom with about a tablespoon of olive oil or a combination of olive oil and a little butter.
- Pack a 1/4-cup measuring cup with the potato mixture.
- Unmold into the skillet and place another few scoops of the mixture in the pan, without crowding, gently flattening each with a spatula.
- Panfry until each latke is golden, then gently flip and cook the other side, 10 to 14 minutes in total.
- Repeat with the remaining latke mixture.
- Place the latkes on a paper towel-lined baking sheet in a 200°F oven to keep warm, until ready to serve.
- Serve with sour cream mixed with the chopped dill and horseradish, with salt and pepper to taste.
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