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Highbridge Plantain Empanadas with Habanada Pickles

Highbridge Plantain Empanadas with Habanada Pickles

Ingredients

  • 5 oz.
    Rice Vinegar
  • 1 tsp.
    Raw Cane Sugar
  • 1 tsp.
    Flaky Sea Salt
  • 10 ea
    Habanada Peppers
  • 4 ea.
    Ripe Plantains (about 2¼ pounds), finely chopped
  • ¹⁄3 lb.
    Braised Collard Greens, recipe follows
  • ½ c
    Sofrito, recipe follows
  • 2 ea.
    Scallions, thinly sliced
  • 1¼ T
    Cilantro, leaves only
  • ½ T
    Ginger, finely grated
  • 1 T
    Lemon Zest
  • 1 T
    White Miso Paste
  • 20 to 25 ea.
    Empanada Shells
  • Butter for basting, as needed

Preparation

Simmer vinegar, sugar and salt for 10 minutes; cool slightly. Combine liquid with habanadas, cover and refrigerate for 7 to 10 days.

Combine plantains and greens and 5 chopped habanada pickles, sofrito, scallions, cilantro, ginger, lemon zest and miso.

Add 2 heaping tablespoons (about 55 grams) of filling to the center of each empanada shell. Gently fold the shell in half, using a fork to seal and crimp each empanada. Brush with butter.

Cook the empanadas in a heated 375°F oven, for 15 to 20 minutes or until lightly golden brown. Garnish with habanada chilies.

To make braised collard greens: Cook 1 large bunch of collard greens in 3 tablespoons of olive oil, ¹⁄3 cup of diced onion and 2 teaspoons of minced garlic. Cover and cook over medium-low heat for about 10 minutes. Heat 2 tablespoons of olive oil over medium heat. Add 2 tablespoons of sofrito, and cook for 5 minutes. Add 2 cups of vegetable stock, collard greens, 2 teaspoons of salt, ¹⁄3 teaspoon of paprika, ¼ teaspoon of chili flakes, 2½ teaspoons of Champagne vinegar, 1 tablespoon of honey and 1 heaping teaspoon of miso, and stir. Raise the heat to high and bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, for 90 minutes or until the greens are tender. 

To make sofrito: In a food processor, combine 5 tablespoons of green bell pepper, ¾ cup of chopped onion, 3½ tablespoons of cilantro, 4 teaspoons of chopped and seeded serrano chili, 4 teaspoons garlic, 3½ teaspoons ají dulce, 1 tablespoon chopped oregano, 1 chopped tomatillo and 2 teaspoons of chopped scallion. Process until smooth, and add 2 teaspoons of lime zest.

Chef Lester Walker  | Ghetto Gastro Kitchen, New York