Making Empanadas Using Foraged Greens


| 10/27/2016 10:06:00 AM


ready to bake

My husband and I had been out of town for a few days, and with a sparse pantry, there seemed to be few options for dinner when we finally got home. However, we were determined not to go out to eat out again — our stomachs needed a break with some clean, homemade food. And so, with 10 minutes of foraging and a little ingenuity, we came up with this recipe for these savory, leafy-green-packed empanadas. It has since become a favorite.

This recipe features wild dandelion greens and wild spinach and lamb’s quarters, though any domestic or foraged green could probably work. I made this recipe specifically for these "weeds", because they grow so readily in our yard. We encourage their peaceful takeover of our lawn and enjoy eating them all summer long.

For the inexperienced forager, you can't pick a more amiable set of plants — they’re super easy to identify (so there’s little risk of mixing them up with something less edible!), and you can get some good pointers from the myriad of  of posts on Mother Earth News about locating and harvesting dandelion greens and wild spinach. If you give them a chance, I’m confident you can enjoy them as much as we do.

Wild Greens Empanadas Recipe

Time needed: 15 minutes foraging in a good spot, 35 minutes active, 1 hour baking



Ingredients:



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