The comfort of Hispanic cuisine finds kinship in the comfort of soul food.
Collard Greens Empanadas Recipe
A classic holiday side gets a portable makeover
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Published Nov 20, 2024
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Hipolito Torres/Latin-Ish
Typical holiday menus are nostalgic...but can feel redundant year after year. The collard greens empanadas recipe from Marisel Salazar’s new cookbook, Latin-ish, is sure to spice up your usual selection.
“The comfort of Hispanic cuisine finds kinship in the comfort of soul food,” Salazar writes. “When developing these empanadas, it occurred to me to try transforming them into tamales or to spice them up with chipotle and serve them with Mexican red rice. But this recipe for baked finger food feels right, and some Southern households—in which Latino influence has filled kitchens, stomachs and hearts—probably already make collard greens empanadas just like this.”
The leftovers will keep in an airtight container in the fridge for up to four days…if you have any, that is. Even better, you can easily prepare them ahead to minimize your holiday stress. Of course, you can use store-bought sazón and empanada dough to save time (the recipe will only take you 45 minutes with those shortcuts), but if you’re feeling ambitious, why not go all out?
Excerpted from Latin-ish © 2024 by Marisel Salazar, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved. Photography by Hipolito Torres.
Ingredients
Empanada Discs
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
½ cup lard, unsalted butter or vegetable shortening, cold
1 teaspoon vegetable or canola oil
Smoky Sazón
2 tablespoons achiote seeds (annatto)
2 tablespoons kosher salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
½ teaspoon freshly cracked black pepper
Collard Greens Empanadas
9 ounces collard greens
1 garlic clove
½ medium white onion
3 tablespoons extra-virgin olive oil
6 ounces shredded, low-moisture mozzarella cheese
3 tablespoons grated Parmesan cheese
3 tablespoons cream cheese
2 teaspoons smoky sazón
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus to taste
1 large egg, plus 1 large egg yolk
12 empanada discs
Directions
1. Make the Empanada Discs: In a food processor, add the flour, salt, baking powder and lard, butter or vegetable shortening. Pulse until mixed.
2. To the food processor, add 1 cup water, ½ cup at a time. Pulse until clumps begin to form. Remove the dough from the food processor, shape it into a ball and knead it lightly for about 1 minute.
3. Lightly coat the dough ball with oil and place it in a bowl. Loosely cover the bowl with plastic wrap and rest at room temperature for 1 hour.
4. Divide the dough into 12 equal portions and roll each by hand into a ball.
5. Flatten the dough balls with a tortillera or by hand. (With a tortillera: Lay a square piece of plastic wrap or parchment paper on the bottom of the tortillera. Place a dough ball in the center. Place another piece of plastic wrap or parchment paper on top. Squeeze the handle to close the machine and press each dough ball to about ¼-inch thin and 5 to 6 inches in diameter. By hand: Lightly sprinkle a clean, flat surface with all-purpose flour. Using a rolling pin, roll each dough ball—back and forth, side to side, flipping occasionally—to about ¼-inch thin and 5 to 6 inches in diameter.)
6. On one or two baking sheets, evenly space out the discs or stack them with squares of parchment paper between each one. Chill them for 30 minutes to 1 hour prior to baking or frying.
7. Make the Smoky Sazón: In a small bowl, add all ingredients and stir to combine.
8. Working in batches, transfer the spice mix to a coffee or spice grinder, mortar and pestle or molcajete and grind into a powder. If desired, sift the powder through a fine-mesh sieve to filter out any large grains. Transfer the sazón to an airtight container and store it in a dry, dark place at room temperature.
9. Make the Collard Greens Empanadas: Roughly chop the collard greens. Mince the garlic. Dice the onion.
10. In a large frying pan over medium heat, add the oil and heat until it shimmers. Add the onions and garlic and sauté until the onion softens, about 5 minutes.
11. Add the collard greens a few handfuls at a time, stirring between additions. Cook until the greens wilt, about 4 minutes.
12. Reduce the heat to low. Add the mozzarella, Parmesan, cream cheese, sazón, salt and pepper. Stir to combine and cook until the cheeses melt, about 2 minutes. Remove the pan from the heat. Taste and season with more salt and pepper as desired.
13. Place a rack in the middle of the oven and preheat it to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
14. In a small bowl, lightly whisk the egg and a few drops of water. In another small bowl, lightly whisk the egg yolk.
15. In the center of each empanada disc, place 2 tablespoons of the warm filling. Brush the egg wash onto the outside edge of the disc. Fold the disc in half over the filling. With your fingers, press the edges to seal, then use the top ½ inch of a fork to seal them further. Place the empanada on the lined baking sheet. Repeat with the remaining discs and filling, spacing the empanadas evenly apart on the baking sheet. Brush the egg yolk onto the tops of the raw empanadas.
16. Bake the empanadas until they turn golden brown, 20 to 25 minutes. Remove them from the oven. Cool them for about 5 minutes and serve with cilantro-lime aioli or queso blanco.
Nutrition Facts
301 calories
18g fat
26g carbs
9g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.