Crispy Skillet Latke with Kale

Ingredients

• 1/2 cup vegetable oil, divided
• 1 medium-size red onion, thinly sliced
• 2 1/2 teaspoons kosher salt, divided, plus more for sprinkling
• 1 (8-ounce) bunch lacinato kale, stems removed, leaves sliced into thin ribbons (about 4 packed cups)
• 1 teaspoon water
• 1 tablespoon balsamic vinegar
• 1 1/2 pounds russet potatoes, scrubbed and quartered
• 1 large yellow onion, quartered lengthwise with root end intact
• 2 large eggs, lightly beaten
• 1/3 cup panko or unsalted matzo meal
• 1/4 cup thinly sliced fresh chives, plus more for garnish
• 1 teaspoon grated lemon zest
• 1/4 teaspoon black pepper
• 1/3 cup crème fraîche (optional)

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