By Martha Rose Shulman
- Total Time
- about 25 minutes
- Rating
- 5(285)
- Notes
- Read community notes
One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.
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Ingredients
Yield:Serves 4 to 6
- 1bunch black kale (about ½ pound), stemmed, leaves washed in 2 changes water
- Salt
- 2tablespoons plus 1 teaspoon extra virgin olive oil
- 1½pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about ½ inch)
- 2shallots, minced
- 1teaspoon nigella seeds
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
171 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
Step
2
Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.
Tip
- Advance preparation: The blanched kale will keep for 3 or 4 days in the refrigerator.
Ratings
5
out of 5
285
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Cooking Notes
Florence
I left out the Kale. Is that okay?
Beth Gahbler
Black kale is no longer in season here (Germany), so I made this with dandelion greens. I also had a sweet potato lying around, so used it plus normal potatoes. Delicious.
Hawaiidrus
Could not find nigella seed so toasted cumin seed, added with red pepper flakes, perfect seasoning for us. Too lazy to blanch kale, just added it earlier to recipe, sprinkled on the extra olive oil and after about 10 minutes it was crispy and delicious. Served with grilled lamb chops, tasty combo, will definitely make again.
Lyn
The nigella seeds really made the dish sing. I made this as a side for roast veal rib eye, in place of a more traditional roast vegetables, and everyone loved it.
Alida
Nigella seeds are actually black caraway seeds. And I don't quite get why they are so special. I did not notice them in this dish. The dish is tasty and easy, and I will do it again. But it works just as well with mung beans instead of potatoes and a little cumin.
Claire L.
Nice recipe with some even easier modifications: coat peeled/chopped potatoes in olive oil and toss in a healthy mix of seasonings (cumin, smoked paprika, chili powder, fresh oregano, fresh rosemary, fresh thyme), bake on a baking sheet at 400 for 45+ minutes, with 20 minutes left sprinkle on your minced shallots, with 5 minutes left sprinkle on your coarsely chopped kale. Topped with fresh dill. Result was bomb. I realize this isn't really the recipe, but it was everyone said it was delicious
Pat Kuta
Nigella seeds ARE NOT BLACK CARAWAY SEEDS. although "black caraway seeds" might just be Nigella. Anyway not caraway
My New Favorite Side Dish!
Absolutely delicious! I made many times, with curly and lacinato kale, either works well. Use starchy potatoes like Yukons and dice into small cubes to get nice and crispy on the outside and creamy inside without falling apart. I made without nigella seeds before I found them and it’s good…however, the nigella seeds really do add an extra something special. I got mine from an Indian spice store. They are black onion seeds NOT caraway or sesame and have a lovely unique flavor.
Aneesa
Made as described except for the nigella seeds. I had black sesame seeds on hand. Finally a kale recipe that my husband enjoyed. Great success!
Elizabeth
Tried it with sweet potatoes! Super yum.
Ellen S
Very delicious Sunday brunch! We added fried eggs.
dave
My wife, who wrinkled her nose when I said I was making kale for dinner, really liked this dish. I had red kale, not black but it worked fine. I let it blanch for a little longer because I think the leaves are a little tougher. BTW nigella and caraway are totally different plants although there is a similarity in their flavors. Sometimes nigella is called "black caraway" or "black onion seed" but those are common names, not botanical ones.
Pat Kuta
Nigella seeds ARE NOT BLACK CARAWAY SEEDS. although "black caraway seeds" might just be Nigella. Anyway not caraway
Ellen S
I thought so too, so I googled black caraway and got Nigella sativa, which is a garden flower known as Love-in-the-mist. It is in no way caraway and tastes nothing like caraway.
Kiran starosta
Great quick recipe when you have potatoes lying around Justbuy the kale and make this , make fried eggs and it’s a whole meal
Ben G
I added cooked farro in the last minute of the shallots. Texture worked really nice and made this more or a main. With the addition of a poached egg, this could be a great brunch dish.
ariel hl
Made without potstoes , it was awesome!
Elsa
I made this with Swiss chard instead of kale and added a couple of cloves of garlic. It was delicious, particularly loved the nigella seeds.
Claire L.
Nice recipe with some even easier modifications: coat peeled/chopped potatoes in olive oil and toss in a healthy mix of seasonings (cumin, smoked paprika, chili powder, fresh oregano, fresh rosemary, fresh thyme), bake on a baking sheet at 400 for 45+ minutes, with 20 minutes left sprinkle on your minced shallots, with 5 minutes left sprinkle on your coarsely chopped kale. Topped with fresh dill. Result was bomb. I realize this isn't really the recipe, but it was everyone said it was delicious
Carrie
Amazing. Made as directed. Hand’s down AMAZING. Full meal for this active vegan. :)
Carrie
Made as directed and this is AMAZING - even in a cast iron skillet! Nigella seeds smell like the Armenian grocery down the street and contribute to a perfect umami flavored for this latke in a bowl full dinner for an active vegan.
Molly
Don't have to use black kale, any green you have on hand or enjoy. and I substituted a fresh onion from my CSA instead of the shallot. Delicious with a fried egg on top!
leslie
Substituted oregano for the nigella seeds. Was delicious!
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