Greens

From spicy braised escarole to swiss chard with smoked bacon and jalapeño vinegar, here are tasty and innovative ways to incorporate gree...
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recipes

Spinach-and-Green-Pea Empanadas

"In Argentina, we eat so much beef. When I talked to [Mauricio] Couly about making empanadas, I said, 'It would be great to fill them with something that is not meat,'" Piero Incisa della Rocchetta recalls. Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.

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