Forget the latkes! This Thanksgiving, surprise family and friends with a fresh take on a holiday standard. Stephanie Pederson’s Favorite Recipe for Potato and Kale Pies highlights this book review.

Stephanie Pedersen’s book “KALE: The World’s Most Powerful Superfood”, published by Sterling Press, is dedicated to the superfood. Pederson is a mother of three growing children, a nutritionist, trainer, media personality, and speaker.

After reading the book and trying the recipes, it’s clear that the potato and kale pies are one of the many recipes in Pedersen’s book meant to surpass the most discerning palates to be gobbled up alongside turkey at any family gathering.

In the book, the reader learns that superfoods like kale are tremendous value because they are packed with the nutrients and antioxidants needed to balance out a carb-filled feast.

To introduce pastries as a new food to picky eaters, cooks can simply place a plate of pastries on the kitchen table and let the food speak for itself.

For those wishing to try the potato kale pies, Pedersen’s favorite recipe is below: below:

sauce (optional)

½ cup mayonnaise, 1 tablespoon extra virgin olive oil, 2 minced garlic cloves, 1 tablespoon tomato paste, 1⁄8 teaspoon chipotle powder (use more if you can handle the heat), Salt to taste, Pepper to taste.

potato cake

1½ pounds red potatoes, peeled, cut into 1-inch cubes, ¼ cup whole milk, 2 tablespoons (¼ stick) unsalted butter, Salt, to taste, 3½ tablespoons extra virgin olive oil, divided , 1 cup onion, chopped, 1 large garlic clove, minced, ½ pound kale, stemmed, coarsely chopped, Optional: ½ teaspoon lemon zest.

Directions: Sauce

Blend all ingredients in a medium bowl. It can be done a day in advance. Cover and chill.

Directions: Potato Pie

1. Cook potatoes in a large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan.

2. Add milk and butter. Mash potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.

3. Transfer 3 cups of the mashed potatoes to a large bowl and chill (reserve remaining potatoes for another use).

4. Heat 1½ tablespoons of oil in a large, deep skillet over medium heat. Add the onions and garlic. Sauté until onion softens, about 5 minutes.

5. Increase heat to medium-high. Add the kale and cook until the kale softens, about 7 minutes.

6. Add the kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to the potatoes and mix well. Let sit for 45 minutes or longer until mixture is completely cool.

7. When the potato-kale mixture is cool, shape it by patting it in ¼-cup portions into patties about ½-inch thick. Continue shaping until all of the potato and kale mixture has been turned into patties.

8. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add patties and cook, without moving (you want a crust to form!), until golden brown and crisp on the bottom, about 4 minutes.

9. Carefully turn cakes over. Cook until browned on the bottom, about 3 more minutes. Transfer to plates. Top each pie with a tablespoon of sauce, sauce, or other optional seasoning.