Ingredients:

1 small onion, diced
2 cloves garlic, minced
1 lb. braising greens, washed and shredded (any combination of kale, collard greens, bok choy, mustard greens, turnip tops, spinach)
2 Tbs. pine nuts
2 Tbs. raisins
1/4-cup hot water
1 pinch saffron
empanada wrappers, defrosted
salt and pepper
1 egg, beaten
2 Tbs. extra-virgin olive oil
oil to coat cookie sheet

Directions:

1. Place pine nuts on a cookie sheet and bake in at 350 degrees F for about 5 minutes. Allow the nuts to cool on a plate.
   
2. If necessary, reheat the oven to 350 degrees F.
   
3. Place the raisins in a small bowl and cover with hot water.
   
4. Add saffron and allow to sit until the raisins are plump.
   
5. Heat the olive oil, then add garlic and onion and cook until golden and soft.
   
6. Add greens, toss to coat with onion mixture and allow them to wilt. As they begin to dry out, add the raisins and the saffron-flavored water.
   
7. When the greens are soft, toss in the pine nuts and salt and pepper to taste.
   
8. Remove from heat.
   
9. Fill empanada wrappers with a small amount of greens filling, crimp with a fork on both sides and poke vents in the top with the fork tines.
   
10. Brush with egg wash and bake on a lightly oiled cookie sheet at 350 degrees F for 20-25 minutes (until golden).
    
11. If a richer empanada is desired, add 2 oz. of grated cheese to the mixture.

Recipe courtesy Katy McLaughlin