The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chorizo and Collard Greens Empanadas




1 pound chorizo

2 ounces smoked bacon

4 ounces onion, chopped

1 pound collards, rinsed and cleaned

1 ounce garlic, chopped

1 teaspoon crushed chili pepper

¼ cup cider vinegar

¼ cup chicken stock

Empanada Dough

3 cups flour

Pinch salt

3 teaspoons baking powder

½ cup shortening or lard

1 egg

¾ cup water



  1. In a large saucepot over medium heat, add chorizo, onions, and bacon. Cook until onions are translucent.
  2. Add the rest of the ingredients and cook on low heat for about 20 minutes. Strain and reserve potlikker juice (juice from collards). Set mixture in fridge for 1 hour.
  3. Preheat oven to 325 degrees. Fill each empanada dough with about 2 ounces of mixture and fold. Bake for 8 minutes and serve.

Sauce suggestion:
Serve empanadas with the potlikker juice reduced in half. Add some pickled red onions, pickled carrots, and pickled jalapenos to garnish.


  1. Mix dry ingredients. Add lard and cut with pastry cutter or two knives until course and meal-like.
  2. Whisk egg and water together and add to flour mixture. Mix well. Roll out to ¾ inch thickness then cut into 5 inch circles with cookie cutter.
Print Recipe