Kale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen

Ways to cook Kale: pancakes

The tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsen

Kale is the IN food when it comes to cooking. So I created two recipes to urge you to buy a bunch of kale and try the bold, deep, green vegetable that most people set aside because it’s used mostly as a garnish. This recipe combines kale and leeks to create a pancake for brunch, lunch or dinner.

Another way to use the rest of your kale bunch is to make a breakfast kale smoothie that is full of Vitamin A, C and K. If you are adventuresome in the dirt, plant kale in your garden. It can grow in the Pacific Northwest during the fall and winter months and is also available at grocery stores. I used the kale and leeks from Oxbow Organic Farm, a 25-acre vegetable garden near Carnation that sells its produce at farmers markets, restaurants and to weekly subscribers.

Hot in the Kitchen – Kale and Leek Pancakes

Finely chop kale

Ingredients for Pancake:

1 cup finely chopped kale (dinosaur is best variety with center vein removed)

¼ cup chopped leeks

3 eggs

Combine ingredients for batter

1 tablespoon water

½ teaspoon salt

½ teaspoon pepper

¼ cup shredded mozzarella cheese

¼ cup peanut oil

Turmeric adds flavor

Topping:

1 tablespoon low-fat sour cream

1 tablespoon low-fat yogurt

1/8 teaspoon turmeric

Dash of salt

Fry two minutes per side

Mix kale, leeks, eggs, water, salt, pepper and cheese together in bowl. In a frying pan, heat peanut oil on medium high until pan is hot. Use a half cup measuring tool to gently drop the mixture into the oil. Cook for two minutes on medium high until brown, using a splatter guard if grease starts to jump. Flip and cook another two minutes. Place on paper towel and drop the rest of the batter into the pan and repeat. Mix sour cream, yogurt, turmeric and dash of salt together and add dollop to the top of the pancakes.

Cheers

Christine