Leek Kale And Potato Latkes Recipes

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Potato Leek Latkes image

This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.

Recipe From allrecipes.com

Provided by Michael Zick Doherty

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 6

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  • Heat 2 tablespoons oil in a large (12-inch) cast-iron skillet over medium. Add red onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add kale and 1 teaspoon water; cook, folding kale into onion mixture, until kale wilts, about 2 minutes. Add vinegar; cook, stirring constantly, until evaporated, about 20 seconds. Remove from heat. Transfer mixture to a small heatproof bowl; set aside. Wipe skillet clean.
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  • Add 1/4 cup oil to cleaned skillet, and swirl to coat. Heat over medium-high until oil shimmers. Spoon potato mixture into skillet (mixture should sizzle on contact). Using a spatula, press mixture into an even layer to cover bottom of skillet. Brush top of latke with remaining 2 tablespoons oil. Bake in preheated oven on middle rack until latke bottom is browned and edges are crisp, about 15 minutes.
  • Heat broiler to high (do not remove skillet from oven). Broil until top of latke is golden brown in spots, 4 to 5 minutes. Remove from oven; let cool 5 minutes.
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