Cook book

‘Gobble Up’ Kale Book by Super-Food Author Stephanie Pedersen This Thanksgiving

Forget the latkes! This Thanksgiving, surprise your family and friends with a new take on a holiday standard. Stephanie Pederson’s Must-Try Recipe for Kale and Potato Cakes highlights this book review.

Stephanie Pedersen’s book “KALE: The World’s Most Powerful Superfood”, published by Sterling Press, is all about the superfood. Pederson is a growing mom of three boys, nutritionist, coach, media personality and speaker.

After reading the book and trying the recipes, it’s clear that the Kale and Potato Cakes are one of many recipes in Pedersen’s book meant to exceed the demanding palettes to gobble down with the turkey during any family meeting.

In the book, the reader learns that superfoods like kale have tremendous value because they contain the nutrients and antioxidants needed to balance out a high-carb feast.

To introduce cakes as a new food to picky eaters, cooks can simply place a plate of them on the kitchen table and let the food do the talking!

For those interested in trying the kale patties, Pedersen’s favorite recipe is below:

Sauce (optional)

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

Potato cake

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

Get directions: Sauce

Whisk all ingredients together in a medium bowl. Can be made a day ahead. Cover and refrigerate.

Directions: Potato Cake

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

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

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

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

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

6. Add kale mixture, ½ tsp salt and ½ tsp pepper to potatoes and mix well. Let stand for 45 minutes or more until the mixture is completely cooled.

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

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

9. Gently flip the cakes. Cook until bottom is golden brown, about 3 minutes more. Transfer to plates. Top each cake with a dollop of optional sauce, salsa or other condiment.

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