Empanadas with greens, green olives and pistachios

empanadas with greens

I bought these beautiful little green olives. I can’t remember what they’re called, but I think they might have been castelvetrano olives. They were small and round and serpent green. Lovely! They were so pretty that it might have been a shame to stuff them inside of empandas – if the empanadas hadn’t been so mother-flippin delicious!

They have three kinds of greens – chard, kale and spinach, they have very green olives, and they have pistachios, which are green nuts! They also have ricotta, mozzarella and lots of herbs. I’m especially pleased with the texture of these. You never know how it’s going to go with greens and ricotta. Will they be watery and runny? Or mushy? This was perfect, though. Juicy, almost, but not soggy. It occurred to me that these were like large, baked, crispy ravioli, and in that spirit, I added a little semolina flour to the dough. (If you don’t have semolina flour, just leave it out. Or add 1/4 cup regular flour to replace it. Either way. )I made a sauce to go with these with roasted red peppers, almonds, tomatoes, paprika and chipotle. It turned out very spicy!

Here’s REM’s Green Grow the Rushes, because I’ve had it going round in my head lately.
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