As Hanukkah comes to a close, I wanted to leave you with a fun variation for latkes for the last night, which is tomorrow. Starting with the original latkes, which are simply made of potato and egg, I thought to change things up a bit tonight and created this fun heirloom potato and kale variety.
Inspired by a recipe I saw in Food Republic, I decided to make kale one of the star ingredients. I can't say I followed the Food Republic recipe at all, but it provided some good tips on how to prepare the kale. Here's my recipe, which I think is a lot easier and faster. Enjoy on the last night of Hanukkah!
Heirloom Potato Kale Latkes
Ingredients (serves 2)
5-7 small to medium heirloom potatoes (can include all different colors)
3 cups of kale, chopped fine with the stems removed
Salt and pepper to taste
Good quality sour cream and unsweetened apple sauce for topping
Combine the potato with the kale. Add egg until the batter sticks together and then season with salt and pepper.
Fry in a hot skillet until browned on both sides. Eat fresh and top with apple sauce and sour cream, if desired.