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
1/3 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)
- Preheat the oven to 400F.
- Combine butter with flour and salt using fingertips or a food processor until the mixture looks like coarse cornmeal.
- Whisk water, egg and vinegar together. Slowly add to the flour mixture using a fork.
- Knead dough gently on a smooth surface until it comes together. Cover with plastic wrap and chill for 30 minutes.
- 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.
- After dough has chilled, shape it into 1 ½ inch balls, and roll it into a circle.
- 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.
- Bake for 15-20 minutes or until lightly browned.