Prep 2 hrs
Cook 30 mins
Haven't made these yet, but watched Paula Deen make them and they look great! Only 5 star ratings for them on the Food Network website. Could use spinach in place of collards, I sure.
- 4 ounces ham hocks or 4 ounces smoked turkey wings
- 1 teaspoon house seasoning
- 1 teaspoon seasoning salt
- 1 tablespoon hot pepper sauce
- olive oil, for drizzling
- 1⁄2 bunch collard greens
- 4 tablespoons butter
- 1 (8 ounce) package cream cheese, softened
- 70 wonton wrappers
- peanut oil (for frying)
- In a large pot, bring 1 1/2 qts. water to boil and add smoked meat, House seasoning, seasoned salt, hot sauce and drizzle of olive oil. Reduce heat to medium and cook for 1 hour.
- Meanwhile, was collard greens thoroughly. Remove the thick stem the runs down the center of the greens. Stack 6-8 leaves on top of each other, roll up and slice into 1/2 - 1" thick slices. Place greens in pot. Add butter. Cook, stirring occasionally, until greens are tender, about 45 minutes to 1 hour. When done, taste and adjust seasoning.
- Remove collard greens from broth and transfer to a large bowl. Mix in softened cream cheese. Shred some of the meat from the ham and turkey and mix in with greens and cream cheese. Place a spoonful of collard green mixture in the center of a wonton wrapper. Moisten edges with water, fold over and seal. Don't overfill or filling will leak out turnin frying. Repeat with remaining wrappers.
- Heat several inches of peanut oil in a heavy deep pot to 350°F; fry wontons in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels. Best if served immediately. I bet they'd be good with a teriyaki dipping sauce.