1 1/2 pounds potatoes, chopped (about 4 cups)
1 large leek, topped, tailed, rinsed, and minced
2 t. minced fresh oregano or 1 t. dried
1 cup kale, finely chopped
1 T. evoo
Steam potatoes and leeks until very soft. (Pressure cooker not recommend because the potatoes absorb the water which makes the batter too runny). Then place them in a food processor and add oregano and kale. Whiz together until smooth.
Grab a tennis-ball size of dough and shape firmly into a ball. Repeat until the dough is all formed. Preheat a large cast iron skillet. Pour in oil. Reduce heat to medium and place tennis balls in it, pressing them into pancakes as you go. Let the pancakes brown, about 4 minutes on each side. If your pan isn't well seasoned, you may need more oil to prevent sticking.
by Elizabeth, June 2011
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