Potato Kale Latkes

December 18, 2014

These Potato Kale Latkes will hit the spot at Hanukkah, or any time of the year, and they’re more nutritious than traditional latkes thanks to the addition of chopped kale.

Potato Kale Latkes via LizsHealthyTable.com

When cooking instructor and author, Catherine Walthers, sent me a copy of KALE, GLORIOUS KALE for review, I proceeded to add a sticky note to just about every recipe in this gorgeous cookbook. I love kale for its versatility, flavor, and nutrition, and now I have 90 new recipes to make for my family … all featuring KALE.

Yes, dear readers: This book is a dietitian’s dream come true!

Potato Kale Latkes from Kale, Glorious Kale via LizsHealthyTable.com

Kale via LizsHealthyTable.com

The book highlights how to buy and store kale, how to cook it, how to blend it into smoothies, what varieties to look for at the farmers’ market, and so much more.

Kale, Glorious Kale cookbook via LizsHealthyTable.com

Hmmm. What to make first from KALE, GLORIOUS KALE? How about this Kale Granola?

Roasted Cauliflower and Kale recipe via LizsHealthyTable.com

Or this Roasted Cauliflower and Kale side dish …

Potato Kale Latkes via LizsHealthyTable.com

Or Cathy’s Potato Kale Latkes with Dill Sour Cream.

[Tweet “Add a twist to your #Hanukkah celebration w/these Potato Kale Latkes with Dill Sauce.”]

Potato Kale Latkes via LizsHealthyTable.com

The trick to adding the kale to latkes is to remove the leaves from the stems, wash and dry, chop, and then massage with olive oil. The massaging softens the leaves, which essentially pre-cooks them.

3.0 from 1 reviews
Potato Kale Latkes
 
Author: 
Recipe type: Appetizer
Cuisine: Hanukkah
Save Print
Kale is packed with great nutrition -- vitamin K for bone health, lutein and zeaxanthin, two antioxidants which keep eyes healthy, and even omega-3 fats! This recipe comes to us courtesy of Catherine Walthers, author of KALE, GLORIOUS KALE.
Ingredients
  • 3 cups kale (stripped from stalk, finely chopped, rinsed and dried)
  • 2 teaspoons olive oil
  • Kosher salt
  • 2 pounds Idaho potatoes, peeled
  • ½ cup finely minced onion (about ½ onion)
  • ¼ cup all-purpose flour
  • 2 large eggs
  • Olive oil, peanut oil or butter, for cooking
  • ½ cup sour cream or yogurt
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons prepared horseradish (optional)
  • Salt and freshly ground black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.)
  4. 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 ¼-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 degree F oven to keep warm, until ready to serve.
  5. Serve with sour cream mixed with the chopped dill and horseradish, with salt and pepper to taste.

 

  1. We love my sister-in-law Gina’s recipe for soup using kale, sweet potato, and low fat kielbasa. My niece’s husband Peter is a HUGE kale fan, and I’d love to give him a copy of this book!

    Reply

  6. We LOVE kale chips. But my favorite way to enjoy kale is on a warm summer day, I go out to the garden, harvest the kale, process it then cook it with some onion. When that’s all cooked down i will add some chopped garden fresh tomatoes and homemade chicken broth. It’s amazing, I’m drooling just thinking of it.

    Reply

  8. We love kale! I have used kale in many salads just recently with chopped Brussel sprouts, clententimes, and pomegranates with a orange flavored dressing. Yum! I feel better too eating kale. The cookbook looks wonderful!

    Reply

  9. My favorite way to use kale is in a hearty vegetable soup! I would love to expand my kale horizons by reading this cookbook.

    Reply

  12. I make a lot of simple kale salads with crumbled goat cheese and whatever nuts I have in the freezer and would love to try all of Cathy’s recipes!

    Reply

  14. I replace the lettuce in my work lunch sandwich with kale! Not only does it taste better, but it leaves me with a full feeling all afternoon. What a great
    extra!

    Reply

  17. My twin sister shares with me the kale she grows in her garden in Moorhead, MN. I would love to give her this cookbook so we can venture past salads, which is primarily how we use it. I am so impressed by diversity of kale I am seeing here -the potato latkes look delicious!

    Reply

  22. My family loves kale chips. I get a fair amount of kale in my CSA. Last night I made a Cooking Light recipe for a kale caesar quinoa salad with roasted chicken (a dietitian’s dream!)

    Reply

  23. I love Kale all ways, much to the dismay of my children.

    My favorite way is a kale salad with raisins and silvered almonds. Yum.

    Reply

  26. Love making kale chips… and using it fresh in a chopped salad with apples and pecans (gotta “massage” it first!). Always looking for more ideas so this cookbook looks terrific.

    Reply

  27. My most recent favorite kale salad is simply curly kale, halved toy box tomatoes, sliced green onions, cubed Greek feta and toasted pine nuts with Dijon balsamic vinaigrette – crave worthy. : )

    Reply

  28. I have only tried kale once and it was a nice soup and it wasn’t that I would be up to trying it again maybe I’ll win this cookbook.

    Reply

  29. I absolutely love kale!! It’s so tasty when cooked down and full of nutrition. My favorite way of eating it is cutting the leaves into bite-sized pieces, tossing it in some olive oil, salt, pepper, red pepper flakes, and thinly sliced garlic, and popping it into the oven until it gets nice and crispy. Soooo tasty!!

    Reply

  34. I love Kale because not only is it healthy for you, but it’s also very versatile. You can pretty much put it in any dish and it tastes great!

    Reply

  38. I love sauteing kale with a variety of other veggies (onions, mushrooms, broccoli, peppers, squash, etc) to encourage (or sneak) it into my kids, especially the big husband one!

    Reply

  41. I love to use kale. The best soup is kale, homemade chicken broth, chicken sausage, onions, carrots and puréed chickpeas to thicken. Me family loves this soup. I also add kale to smoothies, eggs and we make yummy kale Parmesan chips. I would love this book.

    Reply

  42. My fav way to eat kale is in potato kale sausage soup. Baby kale especially good! Also love baby kale sautéed with eggs & a bit of melted cheese. Yum!!!!

    Reply
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