Adeena Sussman's Green Shakshuka with Crispy Latkes Recipe

Ingredients (21)

• For the green shakshuka:
• 1/3 cup extra virgin olive oil
• 1 large onion
• 3 large garlic cloves
• 1 1/2 pounds mixed greens (kale, spinach, chard), stems removed and roughly chopped (about 16 cups)
• 1/4 cup vegetable broth
• 1 cup packed mixed fresh herbs (parsley, cilantro, basil)
• 1 teaspoon chopped fresh za'atar, thyme, or oregano (or 1 teaspoon dried za’atar spice blend)
• 1 tablespoon finely chopped jalapeño, (about 1 jalapeño)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg, plus more to taste
• 1/2 to 3/4 cup half-and-half
• 8 large eggs
• For the crispy latkes:
• 2 very large Russet potatoes (2 pounds), scrubbed
• 1 medium onion
• 2 large eggs
• 1/2 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil