Celebrate National Kale Day with Kale Empanadas

By October 5, 2016May 3rd, 2024Recipes

Celebrate National Kale Day with one of our favorite Sylvia Center recipes — Black Bean and Kale Empanadas. 

Yields 10-12 empanadas


1¼ cup of all-purpose flour
1 cup  of whole wheat flour
1 ½ teaspoons of salt
1 stick of butter, cut into ½ inch cubes
1 egg
1/3 cup of water
1 tablespoon of white vinegar
1 tablespoon of olive oil
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of cumin
½ teaspoon of chili powder
1 bunch of kale, stemmed and chopped
¼ cup of cilantro, chopped
1 15-ounce can of black beans, rinsed and drained
4 ounce of cheddar cheese, grated
1 egg (for wash)


  1. Preheat the oven to 400F.
  2. Combine butter with flour and salt using fingertips or a food processor until the mixture looks like coarse cornmeal.
  3. Whisk water, egg and vinegar together. Slowly add to the flour mixture using a fork.
  4. Knead dough gently on a smooth surface until it comes together. Cover with plastic wrap and chill for 30 minutes.
  5. Meanwhile, heat olive oil in a sauté pan. Add onion, sauté for 2-3 minutes. Add garlic, cumin, and chili powder and sauté for another 2 minutes. Add kale and sauté for 4-5 minutes. Season with salt to taste.  Add beans.
  6. After dough has chilled, shape it into 1 ½ inch balls, and roll it into a circle.
  7. Place one tablespoon of filling on the bottom half of the circle, avoiding the perimeter.  Wet perimeter of dough with water, and fold in half. Seal edges using a fork. Repeat.
  8. Bake for 15-20 minutes or until lightly browned.