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1
Place the kale in a large bowl and add the 2 teaspoons olive oil and two pinches of salt.
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2
Massage the kale for 2 to 3 minutes.
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3
If it seems moist, use a few paper towels to absorb any excess moisture.
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4
Either grate the potatoes with a box grater, or quarter them lengthwise and use the shredder attachment on a food processor.
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5
You should have about 6 cups.
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6
Place the grated potatoes in a bowl of water for 10 minutes or so.
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7
Line a second bowl with a clean kitchen towel or two layers of paper towels.
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8
Lift the potatoes out of the water a handful at a time, squeezing out the water with your hands over the soaking bowl as you go, and place in the clean towel or paper towels.
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9
Save the bowl with the soaking water and potato starch, and let the starch settle to the bottom (this might take a few minutes).
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10
Squeeze the towel to soak up any excess moisture from potatoes, getting them as dry as possible.
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11
Add the potatoes to the kale, along with the onion.
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12
Pour off the water in the soaking bowl, leaving the starch at the bottom of the bowl (there will be up to 4 tablespoons).
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13
Add the eggs and flour to the starch and mix with a fork.
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14
Add this mixture to the latkes.
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15
Season with salt.
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16
(Sometimes I cook a test latke to help find the right level of salt.)
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17
Heat one or two large skillets (nonstick work nicely) over medium-high heat and coat the bottom with about a tablespoon of olive oil or a combination of olive oil and a little butter.
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18
Pack a 1/4-cup measuring cup with the potato mixture.
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19
Unmold into the skillet and place another few scoops of the mixture in the pan, without crowding, gently flattening each with a spatula.
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20
Panfry until each latke is golden, then gently flip and cook the other side, 10 to 14 minutes in total.
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21
Repeat with the remaining latke mixture.
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22
Place the latkes on a paper towel-lined baking sheet in a 200F oven to keep warm, until ready to serve.
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23
Serve with sour cream mixed with the chopped dill and horseradish, with salt and pepper to taste.
