Kale And Leek Pancakes Recipes

Steps:

• Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
• In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
• Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
• Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Steps:

• Slice the Leeks.
• If you have bought kurly kale that isn't trimmed, trim it now, disposing of any woody stalks.
• Chop the bacon if necessary. With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces.
• Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale).
• Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough.
• Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
• About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
• When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough enough to wilt that last addition of kale.
• The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
• You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.

Steps:

• Brown meat. Add all other ingredients in slow cooker and cook on low for 6-8 hours or high for 4-5 hours.