Water sauté carrots in a frying pan 1-2 minutes. Add collard greens, cabbage, and a couple of pinches of sea salt. Cover and cook 3-4 minutes or until vegetables are tender and bright. Add garlic and olive oil, toss and cook 1-2 minutes.
Yield 24 empanadas.
- 1¼ teaspoons sea salt
- 3 cups all purpose flour
- 3½ ounces natural lard (butter or coconut oil)
- 2/3 cup cool water
Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it […]